Crabbing and clamming: While some crabbing closures are in effect due to domoic acid and ocean crabbing is closed, recreational crabbing is open in bays and estuaries and on beaches, docs, and piers from the north jetty of Coos Bay to Tahkenitch Creek and from north of Cape Foulweather to the Columbia River. Always check ODA’s shellfish page before crabbing or clamming for the latest information on any closures due to domoic acid http://www.oregon.gov/ODA/programs/FoodSafety/Shellfish/Pages/ShellfishClosures.aspx Bay clam and mussel harvesting are currently open along the entire Oregon coast and razor clamming is open on Clatsop County beaches.
0 Comments
Link to information: http://odanews.wpengine.com/news-release-portion-of-central-oregon-coast-added-to-crab-harvesting-closure/
Monday, October 23, 2017
SALEM, Ore.--The Oregon Department of Agriculture and the Oregon Department of Fish and Wildlife announce the immediate closure of ;recreational and commercial crabbing from the north jetty of the Coquille River, which includes the bay in Bandon, to the California border due to ;elevated levels of domoic acid. />This includes crab harvested in bays and estuaries, and on beaches, docks, piers, and jetties. The recreational crabbing season in the ocean closed coast-wide on Oct.15 The announcement extends last week’s recreational closure. Crab harvesting from the north jetty of the Coquille River to the Columbia River remains open in bays and estuaries, and on beaches, docks, piers, and jetties. Despite the closure, crab and shellfish products sold in retail markets and restaurants remain safe for consumers. For more information, call ODA’s shellfish safety information hotline at (800) 448-2474 or visit the ODA shellfish closures web page at: http://www.oregon.gov/ODA/programs/FoodSafety/Shellfish/Pages/ShellfishClosures.aspx CDPH Warns Consumers Not to Eat Viscera of Lobster Caught in Santa Barbara and Ventura CountiesSACRAMENTO - The California Department of Public Health (CDPH) is advising consumers not to eat the viscera (internal organs) of lobsters caught near Santa Cruz Island in Santa Barbara County, and Anacapa Island in Ventura County, due to the detection of dangerous levels of domoic acid, a naturally occurring toxin. While domoic acid levels may vary, consumers should always follow these best preparation practices to avoid any inadvertent exposure to domoic acid that might be sporadically found in the lobster’s viscera. When whole lobsters are cooked in liquid, domoic acid may leach from the viscera into the cooking liquid. Water or broth used to cook whole lobsters should be discarded and not used to prepare dishes such as sauces, broths, soups or stews (for example, cioppino or gumbo), stocks, roux, dressings or dips. Cooking lobsters neither decreases nor destroys the toxin in the viscera or body meat. The viscera usually contain much higher levels of domoic acid than the meat, and people are advised to discard the viscera. |
AuthorThe Original Manufacturer of the Box-type Crab Snare and the TriSnare. Archives
May 2024
Categories |