Nothing.
https://komonews.com/news/local/quinault...UkvAYnneQzBrzVQ
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What a waste. They knew the levels were too high and fished anyway. It's not the first time or the last that they will do this.

WOW...and no refund for the consumers (I know, the resource is the one who takes it in the shorts!)? But just by the dates of harvest, Ray Charles could even see this was all about greed to supply the Holiday demand, IMO? I'm the first to admit I know little of the commercial shellfish market, but this sure smells fishy.

Sure hope that that 58,000 pounds remains on the ledger books as part of their 50%.

Who is responsible for certifying that shellfish are safe to consume?
SF

Dept of Health.

29 tons and what ya get?

A whole LOT older and deeper in debt.

Since tribal fisheries are not subject to WA laws/regs how does the WA DOH come into play?

Probably, but just guessing, that if they are sold to the public, on WA state land (non-tribal) that DOH can inspect. Just like if you bring in foodstfuffs from out of state to sell. But, sell on Rez and you may be able to skip DOH. There should be, in that case, Federal oversight (FDA), but that would be additional regulation that the current administrations deems a threat to the economy.

It's been iffy the last month up and down the coast. They want the $$$ so bad they were willing to risk it. Blame the processors also for even going there. It never even opened back up for the recs. A damn shame and waste. They should be done for the rest of the season now! Wonder how the overseas markets will deal w/ it? It's been 3 seasons now fry legs have not even been available locally because they are all sent overseas for mega $$$.

if every crab averages 2 pounds, thats 29k crab that are wasted..

if a regular commercial fisherman did that, they would never be fishing again, fined heavily, and probably go bankrupt trying to fight it...

why isnt it the same for the indians?

Thanks for the information on who might be responsible for certifying that shellfish is safe. It seems the answer isn’t clear when it comes to tribal catches.

Regardless, there should be a paper trail of where and when the crabs were harvested if you are going to sell something to the public which may make them sick.
You’d think there would be some inter-agency communication between whoever should be responsible for certifying them safe.
Just because they are tribal caught shouldn’t earn them a pass from some type of inspection.
These crabs were caught well after many areas were already closed due to the domoic acid issue was made public.
Those crabs should have never been harvested let alone made it to market.
SF

The DOH-sanctioned green light was given to open both commercial and rec crabbing immediately north of the North Jetty at Ocean Shores after two separate sets of DA samples came back below the action level.

The weather window to deploy gear started on Dec 23... and more sampling was done on the same date.

Unfortunately, the results of tainted crab were NOT reported by DOH until late in the business day on Dec 28 when the order to CLOSE was promptly issued.

https://wdfw.wa.gov/sites/default/files/2020-12/coastal_crab_domoic-acid_28dec2020.pdf

So... what to do with all the tainted crab already LEGALLY harvested/sold in between those dates ???

The real question here is why did it take another FIVE days to issue a recall?

"The real question here is why did it take another FIVE days to issue a recall?"

Someone probably got sick and it forced them to do the recall.

After looking at the calendar, we can all hypothesize "the why" for the 5DAYS of LAG in the posting/notifying of the results. I'm assuming someone dropped the ball due to the extended Holiday Weekend, but that's pure speculation on my part.

I was curious so I checked out DOH online. Lots of info here in many layers. Here's a link regarding testing for biotoxins, which is done at the in-house lab in Shoreline (I wonder if they were on Holiday?).

https://www.doh.wa.gov/AboutUs/Programsa...ogram/Biotoxins

so was the 29 tons of crab cooked and then deemed safe for the market?