SALEM, Ore. — Effective immediately, recreational and commercial crabbing along the Oregon coast can be resumed without restrictions. A statement from the Oregon Department of Agriculture (ODA) and Department of Fish and Wildlife (ODFW) announced that high levels of toxins are longer being detected in crabs.
Government officials banned recreational crabbing and restricted commercial crabbing last month from Cape Blanco to the California border. The ban came after testing of the local crab population revealed high levels of domoic acid.
An evisceration order for commercial crabbing has also been lifted—however, an ODA statement recommended that crabs should always be eviscerated before cooking. Removing the "guts or butter" from a crab before cooking it greatly reduces the risk of toxic chemicals leeching into the meat or cooking liquid.
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