News release Oregon Dungeness Crab Commission and West Coast Seafood Processors Assoriciation. COOS BAY, Ore., Nov. 23, 2015 – A naturally occurring toxin has resulted in commercial crab season delays in California, Oregon and part of Washington, but that doesn’t mean crab isn’t getting to market — some tribal fishermen in Washington are fishing in areas tested and proven safe and delivering crab to shore. The good news is that all crab for sale in markets and restaurants is just as safe and delicious as the Dungeness crab you’ve had in the past. Meanwhile, fishermen and processors continue working with state wildlife and health agencies to perform ongoing testing for domoic acid, the same rigorous testing they do every year. It’s all to ensure crab for sale is safe for public consumption. Domoic acid is a naturally occurring toxin that dissipates over time. Crab must be free of elevated levels of domoic acid for two tests in a row to be considered for harvesting. Each test must be at least seven days apart, according to Food and Drug Administration guidelines, and takes a few days or more to be completed. Oregon crabbers are volunteering their time to collect samples for testing. It’s important to note these are delays, not closures. Along most of the coast, the commercial season typically wouldn’t start until Dec. 1. Seasonal delays can be for any number of reasons, including meat fill content or food safety issues. “Rigorous testing, combined with continued cooperation between the seafood industry and state agencies, should provide consumers with even more confidence that any Dungeness crab on the market this season will be safe to eat and of the highest quality,” says Rod Moore, senior policy adviser for the West Coast Seafood Processors Association. Here’s the silver lining: Oregon and Washington crab are in great shape. Meat fill content has met or exceeded the testing parameters. This winter, Dungeness are chock full of that sweet tasting meat that’s become a West Coast staple.
