How to Buy
When to Buy
During the peak of the Dungeness crab harvest (Dec – April) fresh whole-cooked crab are readily available at supermarket seafood counters and specialty seafood markets throughout the region. Prolonged winter storms will occasionally disrupt the supply so it’s a good idea to keep an eye on the weather when planning an important event or function that features fresh Dungeness.
Availability
Availability of live crab is best during the winter and spring months. Although not as abundant, fresh cooked crab is still available during the summer months thanks to the efforts of those crabbers who fish right up to the season closure in mid-August. Crabs tend to be weaker during the summer molting period and do not ship or travel well. Modern freezing technology has made a full complement of frozen market forms accessible on a year round basis.
Retail prices typically are at their lowest during the winter months when the harvest is in full swing and crabs are being landed by the boat load. As production drops off, prices at both the wholesale and retail levels tend to increase accordingly. Many supermarkets feature Dungeness crab at attractive ad prices in conjunction with major winter holidays, making this an especially good time to purchase and enjoy crab.
What to Buy
Oregon Dungeness crab is available in a variety of fresh and frozen market forms. As a center-of-the-plate entrée or an exciting appetizer, it is guaranteed to please the most discriminating shellfish lover.
For the purist, Live Dungeness is the best there is. Delivered nationwide overnight, live crab offer that fresh off the boat flavor that will satisfy the most sophisticated palate. Cooking is easy and the dining experience, unparalleled.
Bright orange Whole-Cooks epitomize crab eating West Coast crab feed style. Purchased fully cooked and ready-to-eat, cooked crab must be cleaned (eviscerated) before serving. Often done at the point-of-purchase, cleaning is simple and requires only a sink and running water.
Frozen Sections, or clusters as they are commonly referred to, are simply a cooked and cleaned crab, minus the back shell and split in half. They require minimum preparation labor and provide the ‘crack the shell’ experience that makes crab eating just plain fun.
Labor-saving Picked Meat is usually sold as a mixture of whole and broken leg meat, accompanied by the pure white body meat from the shoulder area under the shell back. It is fully cooked and ready to add its distinctive flavor to the chef’s favorite recipe.
Fry Legs refer to a special pack consisting of only whole leg portions and are the gold standard of enjoying Dungeness crab.
Where to Buy
606 Commercial Street
Garibaldi, OR 97118
thegaribaldicannery.com
830 W. 7th Ave.
Eugene, Oregon 97402,
(on the corner of 7th Avenue & Blair)
eugenefishermansmarket@gmail.com
eugenefishmarket.com
P.O. Box 547
Gold Beach, OR 97444
fishermendirect.com
182 Bay Front Loop
Winchester Bay, OR 97467
windayfisheries@charter.net
sportsmenscannery.com
#1 – 4th St.
P.O. Box 715
Astoria, OR 97103
fishhawk@ideal-web.com
89487 Hwy 101 N
Florence, OR 97439
krabkettle@hotmail.com
213 SE Bay Blvd.
Newport, OR 97365
info@localocean.net
www.localocean.net
5055 Boat Basin Dr.
Charleston, OR 97420
sales@chucksseafood.com
www.chucksseafood.com
3514 SE 76th Ave.
Portland, OR 97206
www.omseafood.com
5150 Oyster Drive
Bay City, OR 97107
pacseafood.com
9 Portway St.
Astoria, OR. 97103
doug@bornstein.com
www.bornstein.com
Port Dock #7
Newport, OR 97365
bob@winterhawkseafood.com
3640 S Coast Highway
South Beach, OR 97366
fishmarket@southbeachfishmarket.com
www.southbeachfishmarket.com
2601 N Newark
Portland, OR 97217
joe@happycrabseafoods.com
Dock D
Florence, OR
N/A
P.O. Box 680
Seaside, OR 97138
bellbuoy@pacifier.com
www.bellbuoyofseaside.com
617 SW Bay Blvd
Newport, OR 97365
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