The Oregon Department of Agriculture (ODA) and ODFW reopen all recreational crabbing (ocean, bays, and estuaries) along the entire Oregon coast. Two consecutive tests show domoic acid levels are under the closure threshold.Recreational bay clam and mussel harvesting also remain open along the entire Oregon coast. However, razor clamming is still closed coastwide.The southern portion of Oregon’s commercial Dungeness crab fishery, set to open Feb. 4 with an evisceration order, is now also cleared from an evisceration requirement. Commercially harvested crab from all areas on the coast can now be sold whole.#placement_573654_0_i{width:100%;max-width:550px;margin:0 auto;}var rnd = window.rnd || Math.floor(Math.random()*10e6);var pid573654 = window.pid573654 || rnd;var plc573654 = window.plc573654 || 0;var abkw = window.abkw || '';var absrc = 'https://ads.empowerlocal.co/adserve/;ID=181918;size=0x0;setID=573654;type=js;sw='+screen.width+';sh='+screen.height+';spr='+window.devicePixelRatio+';kw='+abkw+';pid='+pid573654+';place='+(plc573654++)+';rnd='+rnd+';click=CLICK_MACRO_PLACEHOLDER';var _absrc = absrc.split("type=js"); absrc = _absrc[0] + 'type=js;referrer=' + encodeURIComponent(document.location.href) + _absrc[1];document.write('');ODA tests for shellfish toxins twice per month, as tides and weather permit. Reopening an area closed for biotoxins requires two consecutive tests with results below the closure limit.It is recommended that recreational crab harvesters always eviscerate crab before cooking. This includes removing and discarding the viscera, internal organs, and gills. For more information, call ODA’s shellfish biotoxin safety hotline at (800)448-2474, the Food Safety Division at (503) 986-4720, or visit the ODA shellfish biotoxin closures webpage. Contact ODFW for recreational license requirements, permits, rules and limits. googletag.cmd.push(function() { googletag.display('ad-1515727'); });