Call the Shellfish Safety Hotline before harvesting
The Oregon Department of Agriculture's (ODA) shellfish biotoxin hotline is toll free and is updated immediately when shellfish toxins reach the alert level. The hotline is your best source for up-to-date clam, crab, and mussel closure information.
Recreational shellfish harvesting status
This page last updated: 3/5/18
For additional information call Judy Dowell at 503-871-2118
The recreational harvest of razor clams is OPEN from the Columbia River down to Cascade Head (north of Lincoln City). The recreational harvest of razor clams is CLOSED from Cascade Head to the California Border for elevated levels of domoic acid. This includes all beaches and all bays.
The recreational harvesting of mussels is OPEN along the entire Oregon coast from the Columbia River to the California border.
The recreational harvest of bay clams is OPEN along the entire Oregon Coast from the Columbia River to the California border.
Recreational crab harvesting is OPEN from the Columbia River to the California Border.
It is always recommended you eviscerate the crab and discard the "butter" (viscera or guts) prior to cooking. When whole crab are cooked in liquid, domoic acid may leach into the cooking liquid. It is recommended you discard the cooking liquid, and do not use it in other dishes, such as sauces, broths, soups, stews, stocks, roux, dressings, etc. The consumption of crab viscera is not recommended.
Scallops are not being sampled for biotoxins at this time. Due to potential biotoxins, consuming whole scallops is not recommended. However, the scallop adductor muscle does not accumulate biotoxins and may be safe for consumption.
Commercial shellfish products remain safe for consumers. Samples show no biotoxins at this time.
If you think you have become ill from consuming shellfish seek medical assistance and contact your local health department to report your illness.