OR EGON  isn’t like other places…. LOCAL PRIDE ~ GLOBAL DELICACY 〈人e appreciate the connection between natural splendor, cultural heritage, and adventurous choices in food. There’s an almost sacred relationship between the cool, misty fishing communities on the Oregon coastline and the food we choose to PUT ON OUR — AND YOUR — TABLE, More than 400 miles of rugged, Undeveloped coastline makes the perfect home for a thriving harvest of Oregon Dungeness crab. C R A B B I N G  season starts only when shells are hardened and filled with meat. n the floor of the Pacific Ocean off the coast of Oregon you'll find a delicacy served at t the top restaurants around the world: Oregon Dungeness Crab. Why is Oregon Dungeness Crab so sought after? Because Oregon fleets catch only the meatiest, tastiest Dungeness crab.
OUR FLEET SELECTS
ONLY THE BEST
When selecting crab for market, we closely adhere to the "Three S's": Size, Sex, and Season. Size: Oregon harvests only mature crabs that measure 6½4 inches across. This guarantees the crab is well-developed before being caught. Sex: We harvest only matured male crabs, returning female and juvenile crabs to the ocean to ensure a healthy future for the population. Season: Oregon crab season starts when crab shells have hardened and filled out with the most meat. We send out boats for preseason  catches  and  open crabbing season only when we're sure shells are hardened, filled with meat, and ready to be harvested. Wild Oregon Dungeness Crab Wild O R E G O N D U N G E N E S S IS ONE OF THE MEATIEST CRABS Male, 6 1/4" sbell he Oregon fleet is made up of independent family fishermen who’ve chosen crabbing as a way of life. They’re men and women from local families who’ve set out on Oregon's coastal waters for generations. From the small wooden trawlers and their two-person crews to large steel vessels capable of round-the- clock fishing, an Oregon crab fisherman is driven by adventure, ready for stormy days on the ocean where they drop their crab pots. They've embraced a life where hard work and a our rugged spirit are rewarded by the beauty of the ocean, FLEET wind, and sky, and the pride of bringing one of Oregon's IS PROUDLY natural treasures—and a global Local delicacy valued for freshness and quality—to our tables.
EVERY POT IS PRIZED
Members of Oregon's Dungeness crab community feel personally accountable for the wholesomeness of our crab, the long-term sustainability of our fishery, and the health of our oceans. In the same way that local farmers and ranchers strive to deliver the finest fresh vegetables and meats, local Oregon fishermen are proud to deliver the very best Dungeness crab to restaurants and home chefs. LA E  A R-E  men and women from logal families who care about good food and good crabbing.
HARVESTING
N OH AND F O R A B R I G H T
FUTURE
'he sustainable crabbing practices of its coastal crews are a source of pride for Oregonians. We're continuously researching and studying the Dungeness population and its environment to help us plan today for a renewable resource in the future. Crab season usually lasts from December to August, yet 75% of the harvest occurs in the first eight weeks of the season. We cap the number of permits to prevent over-harvesting Oregon Dungeness ( rabs are caught by small crews using steel enclosures landed and bauled from the bottom of the Pacific. and enact limits later in the season to protect soft, post-molt crabs, and ensure better-quality product. And before opening the season, we work hand-in-hand with health agencies to make sure Oregon Dungeness Crabs are clear of toxins and pollutants, and are safe for consumers to enjoy.
LANDING THE CATCH
Dungeness are caught in circular steel enclosures commonly called "pots." The pots are baited with squid or clams to attract the bottom-dwelling crabs, and set on the ocean floor, carefully following the contour of the adjacent coastline. The average boat sends 300-500 pots into depths of 30-600 feet of water. After they’re brought to the surface, crabs are sorted and kept alive onboard in circulated seawater until they’re delivered to shore-side processing plants. Oregon fishermen take conscientious steps to protect sea life and the Dungeness crab's natural environment. They see themselves as stewards of the industry and the sea, from participating in extensive entanglement programs to prevent by-catch of other fish, to using gear that allows females and undersized males to escape, and eventually free all crabs if the pot is lost, to participating in programs to clear lost or damaged gear that could hurt fish, boats, and the ocean environment.
OREGON
D U N G E N E S S
C RAB IS SWEET & HEALTHY regon Dungeness Crab is as nutritious as it is tasty. It's low in fat and calories, as well as cholesterol and carbohydrates. Yet, a 3 ounce portion of cooked crab meat has 19g of protein and contains important minerals and amino acids. One of the most prevalent is Omega- 3s, which are are compounds in seafood that have powerfully positive effects on your health: decreasing triglycerides, increasing levels of "good" cholesterol, lowering blood pressure, strengthening immunity and even improving arthritis symptoms. They reduce inflammation, which is key to lowering the risk of heart disease and stroke. The American Heart Association recommends adults eat two servings per week of seafood high in Omega-3s.
A N  E X T R A O R D I N A R Y  S H E L L F I S H When you want something truly special, feature Oregon Dungeness Crab There are many ways to make Oregon Dungeness Crab the perfect centerpiece ingredient for any meal.
LIVE
Ideal for showcase entrees, live crabs are shipped to domestic and foreign markets carefully and responsibly.
WHOLE-COOKED AND
READY-TO-EAT
Perfect for "crab feeds" and simple to prepare, just clean before serving.
FRESH-FROZEN
Fresher than other processed crab, it's literally frozen in an ice cube to preserve freshness and still provide the "cracked" experience that makes eating crab so much fun.
PICKED MEAT
Fully cooked and picked meat saves time and labor. It’s a combination of leg and body meat and is perfect for adding distinctive flavor to any chef's favorite recipe.
FROZEN SECTIONS
A cooked and cleaned crab, split in half and without the back shell—ideal for the "crack the shell" experience with minimal preparation.
SHELLs FOR STOCK
Perfect for adding the rich flavor of Dungeness crab to soups, sauces, and other dishes. Visit Oregon Dungeness.org for more purchasing information and recipes.
THEIS OREGON CRAB FTBPL
HIAS 424 BOATS. We work out of 6 major ports running the length of the Oregon Coast, from Astoria to Brookings. CRAB SEASON TYPICALLY RUNS FROM DECEMBER TO AUGUST. Visit our website and our Facebook page to see all the latest news and pictures and to learn much more about Oregon Dungeness crab. ORECONDUNCENESS.ORG Find us on Facebook Oregon Dungeness Crab Commission 964 Central Avenue Coos Bay, Oregon 97420 Phone: (541) 267-5810 Fax: (541) 267-5772 FOR MORE INFORMATION ABOUT THE HEALTH BENEFITS FROM EATING OREGON DUNGENESS CRAB, AND SUSTAINABILITY PRACTICES, PLEASE VISIT WWW.OREGONDUNGENESS.ORG