Tips for harvesting in the heat:

1. Harvest as soon as possible after the tide goes out (at the beginning of the tide cycle instead of at the end).
2. Don't harvest shellfish that have been exposed to the sun for more than one hour (less in really hot weather).
3. Place shellfish under refrigeration or on ice immediately after harvest.
4. Thoroughly cook your shellfish: the internal temperature must reach 145°F for 15 seconds. Thorough cooking destroys vibrio bacteria (note: cooking doesn't destroy biotoxins, aka 'red tide'). Barbequing shellfish just until they open will not kill the bacteria. You may need to steam shellfish for 4 to 9 minutes or boiling them for 3 to 5 minutes after they open to fully cook them.

For more information -

https://doh.wa.gov/community-and-environment/shellfish/recreational-shellfish/illness-prevention/handle-store-and-cook

Seasonal Closure - Portage Bay

A portion of Portage Bay is closed to commercial and C&S harvest of all shellfish due to poor water quality between SEPTEMBER1st - NOVEMBER 30th

Portage Bay seasonal closure area updated - August 2024