Oregons Dungeness crab Season Opens
Coos Bay, OR (December 3, 2010) Just in time for the fishing boats to hit the coastal waters off Oregon for the start of Dungeness crab season, the Oregon Dungeness Crab Commission announced it has received the highest sustainability honor for the states crab fishery. Joining an elite group of fisheries around the world, Oregon Dungeness crab products can now go into the marketplace with the Marine Stewardship Councils (MSC) distinctive blue and white logo. This global recognition gives consumers the confidence that the Oregon crab industry is committed to harvesting crabs in the most environmentally friendly manner.
Oregon Dungeness Crab has always been synonymous with quality and flavor and now consumers have one more reason to love our local crabs, said Nick Furman, executive director of the Oregon Dungeness Crab Commission. Our crab stocks are robust and our harvested methods contribute to sustainability and take into consideration the overall health and well-being of our coastal waters.
The announcement comes after a robust, independent third-party assessment where the fishery was assessed against MSCs environmental standard and methodology, rooted in science, including assessment of the stock, effect of the fishery on the ecosystem, and the fishery management system. The certification assures that the fishery is well-managed with healthy stocks and uses a harvest method that is environmentally sustainable. The Oregon Dungeness crab fishery is one of only three crab fisheries in the world to receive MSC certification, and the only one of the five Dungeness fisheries (CA, OR, WA, B.C., AK) along the West Coast to be certified. Oregon chefs love cooking with Dungeness crab throughout the year, especially during the December to August harvest season. James Beard award-winning chef Vitaly Paley, owner and executive chef of Paleys Place in Portland finds the versatility and quality of Oregon Dungeness crab hard to beat. I always research where and how my ingredients are sourced and Oregon Dungeness crab fisheries have always maintained a high level of sustainable practices, said Paley. This certification shows that Oregon is taking another step towards sustainable living and eating. At Paleys Place, Oregon Dungeness is used in dishes like Oregon Dungeness crab and truffle salad and Oregon Dungeness crab and corn risotto.
Official Oregon State Crustacean
Dungeness crab have been harvested commercially along the Pacific coast since the late 1800s and it recently became Oregons official state crustacean. They range from central California to the Gulf of Alaska, and have long been part of the Northwests seafood heritage. Dungeness crab is Oregons most valuable single species fishery. Oregon fishermen harvested 23,195,059 pounds of crab during the 2009-2010 season with a landed value of $44.8 million. The 2010-2011 season opened December 1st.
Dungeness crabs are harvested using steel pots at depths ranging between nine and 146 meters. Oregon is currently the top producer of Dungeness crab worldwide, and product is sold live, or as fresh or frozen whole cooked crabs, as well as picked meat, legs and sections. Dungeness crab is shipped to markets around the worldwith the United States being the major market.
Fishing occurs between December and mid-August, with the majority of production occurring during the first eight weeks of the commercial fishing season. A state managed fishery, Oregons Dungeness crab is regulated by size, sex and season, with only males meeting a minimum size standard harvested. Under-sized males and all females are returned to the water unharmed.
Source: Oregon Dungeness Crab Commission
Learn more about Crabbing on the Oregon Coast
Oregon Dungeness Crab has always been synonymous with quality and flavor and now consumers have one more reason to love our local crabs, said Nick Furman, executive director of the Oregon Dungeness Crab Commission. Our crab stocks are robust and our harvested methods contribute to sustainability and take into consideration the overall health and well-being of our coastal waters.
The announcement comes after a robust, independent third-party assessment where the fishery was assessed against MSCs environmental standard and methodology, rooted in science, including assessment of the stock, effect of the fishery on the ecosystem, and the fishery management system. The certification assures that the fishery is well-managed with healthy stocks and uses a harvest method that is environmentally sustainable. The Oregon Dungeness crab fishery is one of only three crab fisheries in the world to receive MSC certification, and the only one of the five Dungeness fisheries (CA, OR, WA, B.C., AK) along the West Coast to be certified. Oregon chefs love cooking with Dungeness crab throughout the year, especially during the December to August harvest season. James Beard award-winning chef Vitaly Paley, owner and executive chef of Paleys Place in Portland finds the versatility and quality of Oregon Dungeness crab hard to beat. I always research where and how my ingredients are sourced and Oregon Dungeness crab fisheries have always maintained a high level of sustainable practices, said Paley. This certification shows that Oregon is taking another step towards sustainable living and eating. At Paleys Place, Oregon Dungeness is used in dishes like Oregon Dungeness crab and truffle salad and Oregon Dungeness crab and corn risotto.
Official Oregon State Crustacean
Dungeness crab have been harvested commercially along the Pacific coast since the late 1800s and it recently became Oregons official state crustacean. They range from central California to the Gulf of Alaska, and have long been part of the Northwests seafood heritage. Dungeness crab is Oregons most valuable single species fishery. Oregon fishermen harvested 23,195,059 pounds of crab during the 2009-2010 season with a landed value of $44.8 million. The 2010-2011 season opened December 1st.
Dungeness crabs are harvested using steel pots at depths ranging between nine and 146 meters. Oregon is currently the top producer of Dungeness crab worldwide, and product is sold live, or as fresh or frozen whole cooked crabs, as well as picked meat, legs and sections. Dungeness crab is shipped to markets around the worldwith the United States being the major market.
Fishing occurs between December and mid-August, with the majority of production occurring during the first eight weeks of the commercial fishing season. A state managed fishery, Oregons Dungeness crab is regulated by size, sex and season, with only males meeting a minimum size standard harvested. Under-sized males and all females are returned to the water unharmed.
Source: Oregon Dungeness Crab Commission
Learn more about Crabbing on the Oregon Coast