Posted December 21st, 2016 by DFW Oregon
December 21, 2016
NEWPORT, Ore. – The Oregon Department of Fish and Wildlife (ODFW) and the Oregon Department of Agriculture (ODA) announce the opening of the commercial crab season from Cape Blanco (just north of Port Orford) to the Oregon/Washington border starting January 1, 2017.
Fishery managers and food safety specialists consistently exercised caution in opening the crab season this year due to elevated levels of domoic acid found in crabs along Oregon’s central coast. The almost month-long delay in opening the season allowed for additional testing for domoic acid to provide confidence that crab harvested from Oregon waters are safe to consume and of excellent quality.
“Along with the state agencies, the Oregon commercial Dungeness crab industry has taken a very proactive and precautionary approach to the opening of this crab season in the interest of public safety and consumer confidence in a high quality product” says Caren Braby, ODFW Marine Resources Program Manager.
Testing of crab in recent weeks show the elevated levels of domoic acid in the central section of the state have decreased and are all below U.S. Food and Drug Administration alert levels for at least two sample periods in a row.
Commercial crab boat lights will start dotting the horizon in the central and northern portions of the state on December 29 as boats are allowed to set gear three days prior to the fishery opening. The recreational harvest of Dungeness crab in Oregon’s bays and ocean is currently open coastwide.
As the crab fishery in these areas get underway, state agencies will continue to monitor marine biotoxins in shellfish to ensure concentrations remain below the alert level for consumer safety.
For more information about Oregon’s shellfish marine biotoxin monitoring, call ODA’s shellfish safety information hotline at (800) 448‐2474 or visit the ODA shellfish closures web page
Season opening price set for Oregon Dungeness crab
South coast open to commercial crabbing
December 13, 2016… Oregon Dungeness crab fishermen and seafood processor representatives participating in state-supervised crab price negotiations have agreed on an opening price of $3.00 per pound for the 2017 Dungeness crab season partial opening this week south of Cape Blanco, near Port Orford on the Oregon coast. The agreement is expected to be approved by Oregon Department of Agriculture Acting Director Lisa Hanson.
The ODA-supervised negotiations, which involved representatives from five seafood processors and four marketing associations from Brookings to Astoria, came to a successful conclusion this week at a meeting in Newport. The parties agreed to continue season opening price negotiations for the rest of the coast when state managers set a beginning date for crab fishing north of Cape Blanco.
Pre-season “meat fill” tests used by the Oregon Department of Fish and Wildlife to ensure that quality and condition standards for the crab are met indicate that the quality of the crab this year will be excellent.
In addition, testing of crab samples conducted by ODA show that detections of the marine toxin domoic acid are below the level of concern in the area south of Cape Blanco. Dungeness crab harvested from the Oregon coast and sold in retail markets and restaurants are safe and wholesome for consumers.
Crabbers will begin placing their pots in the open area on Thursday, December 15th, in preparation for the December 18th opening. Areas north of Cape Blanco are undergoing further testing out of an abundance of caution before an opening date will be announced.
Dungeness crab is the most valuable commercial fishery on the Oregon coast. Last season’s harvest produced landings of 14.2 million pounds and an ‘ex-vessel’ value of $51 million dollars. This year’s harvest of Oregon Dungeness crab is expected to be good, which will once again allow consumers locally and nationwide to enjoy the official “State Crustacean” of Oregon.
For more information, contact Hugh Link, Oregon Dungeness Crab Commission, at (541) 267-5810.
NEWPORT, Ore. – The traditional Dec. 1 opening of the commercial Dungeness crab season along the entire Oregon coast will be delayed due to concerns about domoic acid levels in some areas. During recent testing, domoic acid in crab viscera from the Garibaldi area was above the alert level that normally triggers action. In addition, the overall trend indicates domoic acid in other areas may be increasing as well.
Based on these results and consultations with the Oregon Department of Agriculture (ODA), the Oregon commercial Dungeness crab industry, and Washington and California departments of Fish and Wildlife, the Oregon Department of Fish and Wildlife (ODFW) is exercising an abundance of caution and delaying the ocean commercial Dungeness crab season along the entire Oregon coast.
“Oregon’s commercial crab industry and the department place a high priority on making sure that seafood consumers can be confident that they are buying a safe, high‐quality and sustainable product when they purchase Oregon Dungeness crab,” said Caren Braby, ODFW Marine Resource Program Manager.
ODFW will continue to work closely with ODA and the Oregon commercial Dungeness crab industry to test crab along the coast to ensure an opening of the commercial crab season on safe and high quality crab. In close coordination with ODA and the Oregon commercial Dungeness crab industry, ODFW plans to evaluate options for opening the commercial season once additional domoic acid test results are available.
Despite the delay, crab and shellfish products sold in retail markets and restaurants remain safe for consumers.
All recreational and commercial harvest of Dungeness and red rock crab in Oregon’s bays is currently closed south of Tillamook Head (just south of Seaside) due to elevated levels of domoic acid. The opening of recreational crab harvest in the ocean and bays will be decided pending additional domoic acid testing.
Domoic acid or amnesic shellfish toxin can cause minor to severe illness and even death. Severe poisoning can result in dizziness, headaches, vomiting and diarrhea. More severe cases can result in memory loss and death. Shellfish toxins are produced by algae and originate in the ocean. Toxins cannot be removed by cooking, freezing or any other treatment. For more information on toxin closures, call ODA’s shellfish safety information hotline at (800) 448‐2474 or visit the ODA shellfish closures web page at >
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Please view the story: Oregon Dungeness Highest Value