March 14, 2018
US' Oregon coast now open for commercial crabbing
The state of Oregon in the US has declared the entire Oregon coast open for both commercial and recreational crabbing.
The Oregon Department of Agriculture (ODA) and the Oregon Department of Fish and Wildlife (ODFW) said unrestricted crabbing was opened from Cape Blanco, north of Port Orford, to the California border.
The state agencies said crab samples taken from the area indicated that levels of the marine biotoxin domoic acid have dropped below the alert level.
For commercial crabbing, ODA and ODFW lifted the requirement that all crab harvested from Cape Blanco to the California border be eviscerated (gutted).
It is always recommended that crab be eviscerated and the guts or butter discarded prior to cooking. When whole crab is cooked in liquid, domoic acid may leach into the cooking liquid. It is recommended to discard the cooking liquid, and do not use it in other dishes, such as sauces, broths, soups and roux. The consumption of crab viscera is not recommended either.
ODA and ODFW said it would continue monitoring marine toxins in crab and shellfish to ensure that the concentrations remain below the alert level.