Where
You may crab at the Empire boat dock, the Charleston docks, or from a
boat. Bays,
estuaries, beaches, tide pools, and jetties are open all year.
The Ocean
is closed for Dungeness crab from August 15 to November 30. Different rules and seasonal closures apply to sport
crabbers and commercial crabbers; check Oregon Dept. of Fish &
Wildlife regulations.
When
The best time of the day for crabbing is one hour before and after high
tide. The best time of the year to crab is May through October. In the
fall and winter they are molting and are soft shelled.
How
You may have three rings, pots, or baited lines per person. Other
methods
that can be used are by hand, dip net, or a rake. No more that 24 (2
daily
catches) can be kept in a trap or live box. To keep the crabs fresh,
keep
them in ice. Do not mutilate crabs so that sex, size or species cannot
be determined before leaving the crab taking site.
Equipment
The equipment you will need to crab are: crab rings or pots, baited
lines,
a measuring gauge, gloves, a container for holding crabs, and bait. The
equipment may be rented or bought from a variety of stores. Bat can be
bought or you can use your own, keeping in mind that crabs are
attracted
by odor and almost any type of meat can be used for bait. Fresh fish
carcasses
(do not use cabezon, their natural enemy), chicken and turkey backs, or
animal parts, and cat food can be used.
Laws and Limits
A yearly shellfish license is required and
can be obtained by most fish supply stores.. The Oregon Sport Fishing
Regulations
state that the limits are 12 male Dungeness crabs, minimum size 5
&
3/4 inches measured in a straight line across the back immediately in
front
of, but not including the points on it's side. Red Rock crab may be 24
of any size or sex. Release other unharmed. Undersized, female
Dungeness
crabs must be released immediately. If you catch or see a green crab,
please
notify the Oregon Department of Fish and Wildlife as they are tracking
this species.
Soft Shells
An estimated 50% of crabs caught have a soft shell. To test for soft
shells,
pinch on of the large walking legs and if the shell gives easily the
meat
is likely to be mushy. Even if the shells give a
little, the crab will not be very tasty because they are holding
water and there is little meat.
These should be returned to the water.
Crab are Arthropods; creatures whose skeletal support is
on the outside
of the body. Crabs outgrow and shed this exoskeleton
frequently.
Cleaning Crabs
Freshly caught crabs are easily and quickly cleaned if this is done
before
they are cooked. Cleaning prior to cooking eliminates visceral taste,
facilitates
salt penetration in the body mean, and increases the keeping qualities
of the crab meat.
- 1. Remove the carapace or back of the crab by forcing
edge of the shell
against any solid object.
- 2. break crab in two by folding it like a hook first
up and then
down.
- 3. Shake out viscera from each half.
4. Pull off gill filaments. Nothing remains but shell and edible
meat.
Cooking
Crabs should be cooked as soon as practical after cleaning. Add about 3
to 5 ounces of salt per gallon of fresh water or 2 ounces of salt per
gallon
of salt water. Bring salty water to a boil, drop crabs in and time for
12 to 15 minutes after the water starts boiling. Remove crabs from
water
and immediately immerse in cold water until cold.
Check out these other
Crab Facts
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