Quinault Indian Nation opens 2015-16 crab fishery

The Quinault Indian Nation opened its crab fishery Thursday in Grays Harbor and the adjacent ocean area.

Crab fishing has been off limits in some areas of the Washington coast because of a massive algae bloom that has brought with it high levels of domoic acid, which can cause sickness and even death in humans.

“We have been very fortunate to be spared from the impacts of this bloom and the domoic acid it produces,” said Fawn Sharp, president of the Quinault Indian Nation. “Many of our fishermen depend on crab as well as other fish for sustenance and income. But our priorities are to protect these resources, so our people are safe, others who consume our fish and shellfish are safe and we are doing everything possible to provide for the needs of future generations,” she said.

The Quinault crabs are being tested regularly to be certain they are safe for consumption by the Tribe and others. Samples are also being tested weekly by the State Department of Health.

Quinault Indian Nation Fisheries Policy Spokesperson Ed Johnstone said the Tribe’s decision to open the crab fishery was made after it reached agreement with its co-manager, the State Deparment of Fish and Wildlife that conservation thresholds could be met. “The Quinault Nation has always managed all of its natural resources based on conservation, on perpetuation of the resources and after considering all commitments to health and safety,” he said.

“This algal bloom is a very big deal and we are paying very close attention to it,” said Joe Schumacker, Quinault Marine Resource scientist.

Scientists suspect that this year’s unseasonably high temperatures have played a major role in the outbreak of this bloom, along with something they call “the blob” – a vast pool of unusually warm water that blossomed in the northeastern Pacific late last year.

“But the inspection process being implemented with the Quinault crab fishery is very thorough, and because waters in the Quinault usual and accustomed fishing areas have been spared, people will have crab they can safely eat,” said Schumacker.

“That is our commitment,” said Sharp. “If the product is from Quinault, you can count on it being safe to eat.”