Crabbing season reopens on the Oregon Coast
The entire Oregon coast has reopened for crabbing.
Oregon Department of Agriculture and Oregon Department of Fish and Wildlife have lifted the requirement that all crab harvested from Cape Blanco to the California border be gutted.
The decision was made after crab samples taken from the area show levels of domoic acid have dropped below the dangerous level.
For recreational harvesters, it is always recommended to gut the crab before cooking.
When cooking the whole crab in liquid, domoic acid may leach into the cooking liquid, so it's also recommended the liquid be thrown out.
Consumption of the crab guts or butter should not be eaten.
Both agencies will continue to monitor marine toxins in crab and shellfish.
For more information on ODA's shellfish safety call 800-448-2474 or visit https://oda.direct/ShellfishClosures.