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Crabbing open from Columbia River to Cape Blanco

Domoic acid levels have dropped, making crab safer to consume

EO Media Group

Published on December 26, 2017 9:55AM

Last changed on December 26, 2017 10:13AM

Ryan Cadwell, near, measures crabs as Jason McClure reaches to hook the next buoy during a commcercial crabbing trip aboard the F/V Cutting Edge in May.

Ryan Cadwell, near, measures crabs as Jason McClure reaches to hook the next buoy during a commcercial crabbing trip aboard the F/V Cutting Edge in May.

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Recreational crabbing is now open along the coast from the Columbia River down to Cape Blanco in southern Oregon.

Crab samples indicated that domoic acid levels have decreased, according to the state Department of Agriculture and Department of Fish and Wildlife, which monitor the marine biotoxin.

The reopening applies to crab harvested in the ocean, bays and estuaries, beaches, docks, piers and jetties. Crabbing in areas south of Cape Blanco remains closed.

Crabs viscera and guts, also known as the “butter,” should not be consumed, officials said. Crab and shellfish sold in stores and restaurants are still safe for consumers.



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