The Oregon Department of Agriculture (ODA) and the Oregon Department of Fish and Wildlife (ODFW) announced Friday the re-opening of recreational crabbing and the lifting of commercial crabbing restrictions from Cape Blanco to the California border.
Crab samples taken from the Brookings area indicate levels of the marine biotoxin domoic acid have fallen below the closure limit for two consecutive rounds of tests. The lifting of restrictions means that crabbing is open along the entire Oregon coast.
It is always recommended that crab be eviscerated and the guts, or butter, discarded prior to cooking. When whole crab are 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, roux, etc.
The consumption of crab viscera is not recommended.
Razor clamming remains open from the Columbia River to Cape Blanco. Recreational razor clamming is currently closed from Cape Blanco to the California border for elevated levels of domoic acid toxin. Recreational mussel and bay clamming is open along the entire Oregon Coast.