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 and mussel closure information.
Recreational shellfish harvesting status
The recreational harvest of razor clams is CLOSED from the Columbia River to the California border for elevated levels of domoic acid. This includes all beaches and all bays.
The recreational harvest of mussels is OPEN 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 and commercial crab harvesting from the ocean, and in bays and estuaries, is CLOSED from Tillamook Head (south of Seaside) to Flores Creek (north of Port Orford). It is always recommended you eviscerate 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. Please refer to the Oregon Department of Fish and Wildlife website for recreational seasons.
Scallops are not affected by closures when only the adductor muscle is eaten. The consumption of whole recreationally caught scallops is not recommended.
Commercial shellfish products remain safe for consumers. Samples show no biotoxins at this time.
- 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.
- If you think you have become ill from consuming shellfish seek medical assistance and contact your local health department to report your illness.