Crabs (Dungeness)

• Description: Sweet, tender meat, especially prized in Oregon.
• Common Use: Boiled or steamed, served with butter or in crab cakes.
• Season: December to March, peaking in winter months.

Shrimps (Pink Shrimp)

• Description: Small, sweet shrimp commonly caught off the Oregon Coast.
• Common Use: Boiled, sautéed, or used in salads and pasta dishes.
• Season: April to October, peaking in spring and summer.

Scallops

• Description: Tender, sweet, and delicate shellfish. Often caught incidentally in Oregon.
• Common Use: Pan-seared or grilled; popular in fine dining.
• Season: Year-round availability, though less commonly targeted commercially.

Clams

• Description: Several varieties, including razor clams and littlenecks, known for their sweet, briny flavor.
• Common Use: Steamed, in chowders, or fried.
• Season: Best during winter months, with lower tides (November to March).

 Oysters

• Description: Farmed and wild, known for their salty, briny flavor and creamy texture.
• Common Use: Raw, grilled, or baked (e.g., Oysters Rockefeller).
• Season: Year-round, but peak flavor in cooler months (fall through spring).