Recreational crabbing is now open from the Washington border to the California border. This includes the ocean, bays and estuaries, and on beaches, docks, piers and jetties.
It is always recommended that crab be eviscerated and the guts removed prior to cooking, which includes the removal and discard of the viscera, internal organs and gills.
Toxins cannot be removed by cooking, freezing or any other treatment.
The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announced Jan. 5, 2023 that recreational crabbing is open along the entire Oregon coast.
Because of Oregon’s precautionary management of biotoxins, the crab and shellfish products currently being sold in retail markets and restaurants are safe for consumers.
ODA will continue to test for biotoxins in the coming weeks.
For more information call ODA’s shellfish biotoxin safety hotline at (800) 448-2474, the Food Safety Division at (503) 986-4720, or visit the ODA recreational shellfish biotoxin closures webpage.