SALEM, Ore – Recreational and commercial bay crabbing is now closed from Cape Blanco to the California border the Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announced today.

Recent crab samples indicate levels of domoic acid (a marine biotoxin) are above the safety threshold. The closure includes Dungeness crab and red rock crab harvested from bays and estuaries in this area.

People should always call the Shellfish Safety Hotline at 1-800-448-2474 before heading out to harvest any shellfish or visit the ODA Recreational Shellfish Biotoxin Closures Webpage.

Current harvest closures and openings:

• Crabs:
  • CLOSED Cape Blanco to CA border.
  • OPEN Cape Blanco to WA border.
  • NOTE: sport crabbing in the ocean off the Oregon coast is closed through Nov. 30.
• Razor clams:
  • OPEN from the WA border to Cascade Head.
  • CLOSED from Cascade Head to the CA border.
• Mussels:
  • OPEN coastwide.
• Bay clams:
  • OPEN coastwide.

In areas open to crab harvesting, it is always recommended that crab be eviscerated and the guts removed prior to cooking. This includes removal and discard of viscera, internal organs, and gills. Toxins cannot be removed by cooking, freezing or any other treatment.

Because of Oregon's precautionary management of biotoxins, crab and shellfish products currently being sold in retail markets and restaurants are safe for consumers.

ODA will continue testing for shellfish toxins at least twice per month, as tides and weather permit. Reopening an area closed for biotoxins requires two consecutive tests with results below the closure limit.

For more information call ODA's shellfish biotoxin hotline at (800) 448-2474, the ODA Food Safety Program at 503- 986-4720, or visit the ODA Recreational Shellfish Biotoxin Closures Webpage .

Contact ODFW for recreational license requirements, permits, rules, and limits.