Tag Archives: high meat yield

Oregon: Crab season to begin December 1st without delay for first time in six years

For the first time in six years, Oregon’s commercial crab season is set to begin without delay following low domoic acid and high meat yield indicated by tests conducted by the Oregon Department of Fish and Wildlife earlier in the month. Commercial crab vessels and their crews can begin setting their gear as soon as this Sunday, Nov. 28, for the pre-soak period, after which they’ll be able to pull in their first hauls of the season on Dec. 1, assuming weather holds clear and a price arrangement between the fishing fleet and Oregon seafood processors is reached. >click to read< 10:05