Oregon Coast Waves - 1.6 January 2021

OC 

W A V E S 

THE MAGAZINE FOR THE OREGON COAST 

VOL 1.6 

JANUARY 2021

PHOTO BY: JEREMY BURKE

OC 

W A V E S 

Publisher 

Jeremy Burke 

Editor 

Steve Card 

Advertising Sales 

Teresa Barnes 

Kathy Wyatt 

Natalie Lane 

Krystal O’Donnell 

Contributing Writers 

News-Times Staff 

Kenneth Lipp 

Michael Heinbach 

Katie Wiley 

Photographers 

Jeremy Burke 

Casey Felton 

About the Cover Shot 

I have been looking for a good angle for the 

Yaquina Bay Bridge for a long time. During 

a previous feature I found this spot and it is 

by far my favorite. This shot also inspired me 

to share the rest of the photo that is often 

hidden due to the constraints of the cover. 

Check out the centerfold (26-27) for the full 

version Photo by Jeremy Burke 

P.7 

New bakery in Toledo with a 

unique background 

P.22 

New owners for the Toledo 

Restaurant Timbers 

P.12 

Oregon Coast Gift Guide - 

shop locally in 2021 

P.28 

Carter’s Cookies 

oregoncoastwaves.com 

Facebook 

@OregonCoastWaves 

Instagram 

@oregoncoastwaves 

P.30 

Social media superstar 

shows us his ride 

P.36 

Ago Tattoo & Peircing 

All rights reserved. No part of this 

publication may be reproduced without 

the written permission from this publisher. 

Photographs, graphics, and artwork are 

the property of Newport Newspapers LLC 

©2021 and J.burkephotos ©2021 

Oregon Coast Waves 2021 

A News-Times Publication 

831 NE Avery Newport Or 97365 

P.40 

Stabi Dave’s offering one 

stop shop to anglers 

P.50 

Dream Home of the Month

contents 

P.44 

After a long bout’ with pricing crab season is now officially started 

5

Photo by 

Luke Whittaker 

N Y E 

Historic 

B 

E A 

C H 

Located just a few short blocks off Highway 101, 

the “European walking neighborhood” of Historic Nye beach is a 

perfect spot to enjoy easy access to miles of perfect beaches 

and offers the visitors lots of … 

Beachcombing 

Bike Riding/Rental 

Beach Walking 

Kite Flying 

Surfing 

Sail-boarding 

Tide Pooling 

Photography 

Galleries 

Jewelry 

Visual Arts 

Apparel 

Lodging 

Spa – Massage 

Cafés & Fine Dining 

Hours of Family Fun 

Unique 

Retail Shops 

Professional 

Services 

Fine Gifts and 

Home Decor 

World Class 

Performing Arts 

Sweets - Ice Cream 

- Chocolates 

For more information: www.NyeBeach.org

FROM THE ARMED FORCES 

TO CULINARY DELIGHTS 


TOLEDO’S BUTTER & LACE BAKERY POISED FOR SUCCESS 

he official grand opening celebration for Toledo’s 

newest culinary sensation wasn’t scheduled until 

mid January. But it’s easy to see why Butter & 

Lace Bakery has already established a strong reputation after 

opening its doors just a few months ago. 

In late September, on the 10th anniversary of completing her 

career in the U.S. Navy, Sarah Bays saw her dream of more 

than 20 years to own and operate her own commercial bakery 

come to fruition. Butter & Lace opened its doors at 328 W. 

NE Highway 20 to the Toledo community Oct. 26, and has 

happily served local customers and visitors to the area since. 

“I think I’ve been planning this forever,” she said. “I’ve always 

wanted to do this.” 

For six years, Bays, a Midland, Texas native, was an electronics 

technician in the Navy, but during the same period she 

discovered a passion for baking. Following and honorable 

discharge from the Navy, Bay earned a bachelor’s degree in 

hospitality administration and management from the Art 

Institutes of America in San Diego and a Mater’s of Business 

Administration from Argosy University in Hawaii. 

Following her stint in the Navy, Bays bounced around a good 

portion of North America, taking jobs in bakeries and working 

in electronics from Los Angeles to Maryland to Hawaii and 

even a short time in Canada. But after taking a job from 2018- 

19 at NOAA in Newport, Bays focused in on her dream of 

owning her own bakery, leading her to open Butter & Lace 

during what most would imagine is extremely difficult time to 

launch a small business. 

“I feel like the pandemic gave us a chance to start off slowly, 

and be able to grow,” Bays said recently. “I didn’t take out a 

loan or anything for this place, so it’s all in-house money that 

we’re making and putting back into the business, so it’s been 

really nice to just go slow. It gave us chance to learn what we 

wanted to do.” 

Butter & Lace Bakery serves customers from 6 a.m. to 2 

p.m. Wednesdays through Fridays, and 8 a.m. to 4 p.m. on 

weekends. Customer favorites thus far include Butter & Lace’s 

kolaches — introduced by Czech immigrants to America in the 

1870s. Kolaches served at Butter & Lace are meat and cheesestuffed 

or fruit-filled pastries made from a brioche dough. 

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE

Butter & Lace is paradise for those with a sweet tooth. Maplebacon 

muffins, cinnamon rolls, cranberry-orange-almond 

scones, and cupcakes, so many delectable varieties of cupcakes, 

keep Bays, fellow baker Kayley Glassen, and server Jenny Wood 

very busy keeping smiles on the faces of their customers. 

Bays says the bakery regularly goes through about 50 pounds 

of flour each week and somewhere in the neighborhood of 30 

pounds of butter weekly. On a regular business day, Bays and 

Glassen arrive at 3 a.m., and do of the baking before doors 

open at 6 a.m. Bays continues baking cookies and pastries 

throughout much of the business day. 

Bays says she takes a little extra pride in starting a business 

on her own at the age of 35, but rarely has time to bask in the 

satisfaction of what she’s created. 

“I’m proud, but realistically at the same time, I don’t have a lot 

of time to think about how proud of this I am,” she said. “I’m 

proud, excited and happy to be here.” 

Bays gushed when asked about the community around her, 

and the generous support Butter & Lace has received since 

joining the downtown Toledo landscape. 

“I came here and I didn’t know anybody,” she said. “I was 

moving back here from my NOAA job, but the people here 

just kind of adopted me and I just became family. That’s always 

really comforting. The owners of the businesses here have been 

really supportive and kind of helped me move along. I couldn’t 

be more grateful for that support.”

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PHOTOS BY: JEREMY BURKE 

21

22 

NEW OWNERSHIP, SAME 

HOMETOWN FEEL

TIMBERS RESTAURANT & LOUNGE CONTINUES RICH TRADITION 

t’s no big secret among locals that for almost 40 years, 

the place to gather with friends and family over a homestyle 

meal, enjoy an adult beverage and take in a uniquely 

Toledo experience is Timbers Restaurant & Lounge. 

Timbers, a staple of this tight-knit community located at 181 

S Main St., is now under new ownership. But new Timbers 

owners Emilee and Charlie Cyphert promise they’re providing 

customers the same great food and excellent customer service 

that regulars keep coming back for. 

“We really respect the name that Timbers has made for itself 

throughout the years,” Emilee told the News-Times recently. 

“I guess we really wanted to keep that old feeling the place has 

always had, but we also wanted to bring in a little of our style, 

too.” 

She said the transition into a new ownership group was eased 

by Timbers’ regular customers, who’ve quickly endeared 

themselves to the Cypherts. 

“We definitely could not have done this without our 

customers,” Emilee said. “The already established clientele has 

been really supportive and welcomed us with open arms. And 

it’s pretty amazing just how quickly most of them have become 

just like family to us already.” 

The Cypherts began floating the idea of purchasing Timbers 

from then-owner Dick Wood in October 2019. At the time, 

Charlie was director of sales for Depoe Bay Brewing Co., and 

he made usual deliveries to Timbers. But Emilee said he’d 

always dreamt of expanding the family’s horizons. 

They agreed to buy the business in January and had scheduled 

a meeting with attorneys and the previous owner to finalize the 

transaction in mid March, just as the COVID-19 pandemic 

began to change life as we knew it. 

“So, we tabled the sale, and they kept ownership while we were 

getting to know everybody and learning the ropes,” Emilee 

said. “But after six months went by, the temporary permits 

with the city were beginning to come to an end, so it was now 

or never.” 

WRITTEN BY MICHAEL HEINBACH | PHOTOS BY: JEREMY BURKE 

23

The Cypherts took ownership of Timbers on Sept. 1, with 

Charlie jumping in feet first and running the business full 

time from day one, and Emilee recently joining the full-time 

ranks following a 17-yard career with the Lincoln County 

Juvenile Department. And though the owners are new, the 

Timbers hasn’t lost the feel that earned the business its solid 

reputation. 

“We’re going to add some new items, like some more specialty 

burgers and wraps, and we’re making a few cosmetic changes,” 

Emilee said. “But what we want to do is keep our focus on 

family, friends and industry. That’s our slogan: family, friends 

and industry.” 

Current Timbers’ favorites aren’t disappearing from the menu 

anytime soon. Some of the classics that keep Timbers’ regular 

customers coming back for more include its 1/3-pound bacon 

cheeseburger, the ever-popular chicken-fried steak breakfast 

and its gargantuan chef’s salad. Folks looking for all-American 

tastes can also enjoy other traditional favorites, such as the 

BLT and French dip sandwiches. 

Dinner entrees include seafood specialties, such as deep-fried 

prawns and fish and chips. Or go ahead and dive into a friedchicken 

dinner, grilled pork chops or a 10-ounce flat iron steak. 

And despite statewide pandemic guidelines that have limited 

Timbers’ hours of business to 8 a.m. to 8 p.m., seven days 

a week for take-out orders and curbside pickup only, the 

Cypherts plan on maintaining the same great offerings and 

customer service Timbers built its reputation upon. 

Find Timbers’ Facebook page, which features the restaurant’s 

complete menu, or call the business at 541-336-3272 to place 

an order. 

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THE KITCHEN WILD 

t’s a new year, some of us are 

back to work, back to school and 

back to eating with a little more 

purpose. 

From the start of hunting season 

through the holiday season, my snacking 

spiraled out of control. It started with 

the occasional snack here and there and 

eventually led to large meals followed by 

more snacking and decedent desserts. 

But starting this week, I’m officially 

breaking that cycle of overindulging on 

high-calorie, low-nutrient foods, and I 

couldn’t be more excited about getting 

back on track and feeling like my best 

self again! 

Knowing what’s in our food and where 

it comes from is always a great place to 

start when eating with purpose, and 

there’s no better lean, nutrient-dense 

protein to start with than our very own 

Dungeness crab. Newport is after all, 

“The Dungeness Crab Capital of the 

World,” and with crabbing season in full 

swing, there’s no reason to not take full 

advantage of that beautiful crab meat 

that’s rich in vitamins and minerals, 

high in protein, low in fat and contains 

Omega-3 polyunsaturated acids. 

Crab is one of the best possible dietary 

sources of protein available, so how 

lucky are we that we’re right here on 

the central Oregon coast where it’s so 

abundant. 

So to kick off eating with a purpose, 

here’s a low carb recipe that’s just as 

high in protein as it is flavor! 

OVERSTUFFED DUNGENESS 

CRAB MUSHROOMS 

INGREDIENTS: 

One dozen medium sized 

Cremini mushrooms 

2 cups lump crab meat, plus 1/4 cup for 

topping mushrooms after baking 

8 oz. cream cheese, softened 

1/2 cup mayonnaise 

1/2 cup Parmesan cheese 

1 tablespoon fresh chives 

2 garlic cloves, minced 

1 teaspoon Worcestershire sauce 

2 teaspoons crushed red pepper flakes 

Photos and Story By Katie Wiley 

DIRECTIONS: 

Preheat oven to 400 degrees 

Wipe the mushrooms with a damp 

paper towel to clean. Remove the stems. 

Arrange the mushrooms on a baking 

sheet. 

In a separate bowl, add softened cream 

cheese, mayonnaise, Parmesan cheese, 

garlic, Worcestershire, crushed red 

pepper flakes and chives, and mix until 

combined. Gently fold in 2 cups crab 

meat. 

Spoon Dungeness crab mixture into 

mushrooms, stuffing generously 

Bake for 20 minutes or until top is 

golden and bubbly. 

Top baked mushrooms with chives and 

remaining crab meat. Enjoy! 

25

PHOTO BY JEREMY BURKE - @J.BURKEPHOTOS ©2021 

Newport 

OREGON

Carter’s Chocolate Chip Cookies shown here on a 

cutting board that Carter made in the shape of a 

surf board. Photo by Jeremy Burke

CARTER’S CHOCOLATE CHIP COOKIES 

hen Carter McEntee was in middle school he 

would bake these large and delicious chocolate 

chip cookies some nights in his mother’s 

industrial kitchen at Nye Beach Market. 

The next mornings he would bring these cookies to school and 

sell them for top dollar out of his locker during passing periods 

while his buddy would sell Otter Pops out of his own locker. 

They made out pretty good. 

That is until the principal called Celeste one day and told her 

that her son Carter would have to shut down his cookie business 

because it was “competing with the lunch program”. 

He had taken his mother Celeste McEntee’s original recipe and 

made it all his own, branding them as “Crazy Carter’s Cookie 

Creations” which showed up on the label on the package of each 

cookie. 

After the principal called though, this business could now only 

operate out of Nye Beach Market which was eventually sold some 

years later. Most everyone who has tried one of these cookies 

claims to have never had one better. If you’re searching for the 

perfect chocolate chip cookie recipe then look no further until 

you’ve tried this one out at home! 

EXACT INGREDIENTS AND DIRECTIONS: 

1 cup softened salted butter 

1 cup brown sugar 

1/2 cup sugar 

1 tbsp pure vanilla extract 

MIX 

2 egg yolks 

1 egg white 

MIX 

2 1/4 cups flour 

1 tsp baking soda 

1 tsp salt 

MIX 

2 cups semi-sweet chocolate chips 

MIX 

Bake on 325 degrees F for 15 minutes

2020 

TOYOTA 

SUPRA 

Photo by Jeremy Burke

CONTINUED ON PAGE 32 

Jake Colvin’s 600 horsepower 2020 Toyota Supra. Photo by Jeremy Burke

Social media superstar aims for the fastest 

2020 Toyota Supra on the westcoast 

his Newport native, Jake Colvin, sets lofty goals to 

have the fastest 2020 Supra on the West Coast and 

the fastest in the nation. 

If anyone can do it, Jake is the guy. He cracked the code on 

social media, racking up over 10 million followers online 

who clamer for his daily content on sea life. He may be know 

internationally for taking parasites off of shrimp and eating 

seaweed, but this local wants to become a serious racer. 

With upgrades too complex to list Jake has replaced just 

about every thing on this Supra. From the suspesion to 600 

horsepower under the carbon-fiber hood, this will be the car 

to beat. 

PHOTOS BY: JEREMY BURKE 

33

N E W P O R T 

AT NIGHT 


A PASSION FOR PIERCING 

Ago Tattoo and Piercing owner still excited to get to work 

t usually doesn’t take long for Ago Tattoo and Piercing 

owner Nathan Morelli to steer a conversation with a 

stranger into an in-depth personal soliloquy on body art. 

That’s because saying that Morelli is passionate about his craft 

is the ultimate understatement. 

Morelli is a former competitive bodybuilder and Portland-area 

native. After setting up shop with a partner about 13 years ago, 

Morelli bought out the tattoo portion of Crazy Eights Tattoo 

from his initial partner, and Morelli’s been the sole proprietor 

of Ago Tattoo and Piercing at 1164 SW Coast Highway, Suite 

D, for about the five years. 

“It became entirely a piercing studio for about five minutes 

there, but we hired two amazing (tattoo) artists to work here in 

the studio, which is really cool,” Morelli said. 

After graduating high school in 2007, Morelli found himself 

working three jobs to make ends meet and to build his savings. 

He says he worked at a McDonald’s in the mornings and on 

rotating days also worked in a Safeway deli and machine shop. 

Morelli managed to save enough to put himself through 

piercing school, while keeping the machine shop gig. 

“That was kind of the transition point where I ditched most 

of the jobs, and then I really just fell in love with piercing,” 

he said. “It took over my entire life at that point. I think 

most of us are kind of dumb and start piercing and tattooing 

themselves before 18, but everything I did I fell in love with it 

a little more, and started thinking about how I wanted to do it 

better. It really just kind of evolved from there.” 

In devising a potential business model, Morelli found most 

central coast residents traveled to Salem, Corvallis, Eugene or 

Portland to receive high-quality tattoo or piercing work. He 

then set his focus on setting up shop in Newport, though he’d 

yet to visit. 


“Newport just seemed like a great opportunity,” Morelli said. “And my entire 

family was like, ‘we’re going to retire on the coast. If there’s a way we can work 

there we would be there.’ It just really kind of made sense.” 

A few years after buying the piercing side of Crazy Eights, Morelli’s partner in 

the business took a job in Arizona, and Morelli made the place entirely his own. 

He’s excited about the two in-house tattoo artists currently at Ago Tattoo and 

Piercing — Miles Romero-Smith and Malcom Lynch. 

“THE ONE-ON-ON HAS 

BEEN REALLY COOL,” 

MORELLI SAID. “THERE’S 

NO DISTRACTIONS, AND IF 

ANYTHING, OUR ARTISTS 

ARE GETTING A LITTLE 

MORE INTO IT WITH THEIR 

CLIENTS. I THINK IT’S 

ACTUALLY HELPED THE 

CLIENT-PRACTITIONER 

RELATIONSHIPS RIGHT 

NOW. IT’S A DIFFERENT FEEL 

RIGHT NOW, BUT I’M KIND 

OF DIGGING IT. I’M NOT 

COMPLAINING AT ALL.” 

~ NATHAN MORELLI 

OWNER AGO TATTOO AND PIERCING 

“Miles is local, went to high school here in Newport. He’s lived here his whole 

life and he’s really influenced by the black-and-gray style of art,” Morelli said. 

“Malcom’s a Florida guy, he came over here from Gainesville and he really loves 

to work in color realism. So we have this amazing balance between the two of 

them.” 

As much as Morelli likes to boast about Ago’s tattoo artists, he hopes their 

clients are drawn to Ago by more than just word of mouth. 

“Everyday someone walks in here and says they want a tattoo from us because 

their friend said they got a good one here,” Morelli said. “They should’ve seen 

the art first. I want them to love it and look at the work, make sure the line work 

is clean and they like the color transitions. The work that leaves here should 

speak for itself. 

“We’re not going to be right for everyone, and we do turn away work that just 

really isn’t our style,” Morellos said. “And don’t get upset about it when we 

move you from artist to artist, too. It’s because we want the best for you. 

Morelli says Ago Tattoo and Piercing has an equal focus on both the piercing 

and tattooing sides of the business. But it’s the piercing portion of the shop 

that gets him to puff out his well sculpted bodybuilder’s chest. 

What he’s most proud of is his membership in the Association of Professional 

Piercers, an international health and safety nonprofit dedicated to the 

profession. Being a member requires piercers to use safe materials in a safe

environment, Morelli said. 

But here’s a fair warning to anyone who engages Morelli in a conversation: don’t 

expect that discussion to be a short one. Once someone gets Morelli talking on the 

subject of his passion, it’s o small task trying to get him to stop. 

“I love to pierce,” he said. “You give me an ear and we’re going to map it out, have 

a lot of fun and make some cool plans. It could be simple, it could be extravagant, I 

don’t care. It could be a simple as working around your hearing aid. All of it’s great.” 

While currently dealing with COVID-19—prevention regulations set forth by Gov. 

Kate Brown and the Oregon Health Authority, Ago Tattoo and Piercing serves one 

customer at a time in its lobby. The two tattoo artists and Morelli at the piercing 

station are separated by far more than six feet and are always vigilant about cleaning 

and properly sanitizing. 

“The one-on-on has been really cool,” Morelli said. “There’s no distractions, and 

if anything, our artists are getting a little more into it with their clients. I think 

it’s actually helped the client-practitioner relationships right now. It’s a different feel 

right now, but I’m kind of digging it. I’m not complaining at all.” 

For more information, visit agotattoo.com, go to its Facebook page or call Ago Tattoo 

and Piercing at 541-574-7777.

FILLING 

THE 

VOID

All photos by Jeremy Burke

Stabi Dave’s aims to be anglers’ one-stop shop 

y Bilyeu couldn’t contain his laughter when asked 

during the weekend if he and Stabi Dave’s Bait & 

Tackle co-owner Dave Clark could have found a 

time better than this year to open a new business. 

“It was a very spur-of-the-moment thing for us,” Bilyeu said. 

“We were like, ‘hey, let’s do this,’ and then …,” 

Bilyeu and Clark are avid local anglers and discovered that a 

popular Reedsport destination, Ken’s Rod & Reel Repair, was 

going out of business. Just before the COVID-19 pandemic 

changed the business landscape, Clark and Bilyeu established 

Stabi Dave’s at 3807 SE Ash St. in Newport, just south of the 

Yaquina Bay Bridge. 

“Ken (Silva) in Reedsport was known for refurbishing rods and 

reels,” Stabi Dave’s store manager Jared Houtman said. “He 

wanted to retire, and we kind of helped him retire earlier this 

year. We kind of took the inventory from Ken’s Rod and Reels 

shop and used it as a base to start our own place.” 

To put it lightly, opening a new business during the initial 

stages of a worldwide pandemic was a challenge. 

“We weren’t sure at first if we were going to keep it going,” 

Bilyeu said. “But really, we all just love fishing and decided to 

go for it. It’s kind of a slow work in progress.” 

Visitors who spend a minute or two inside the spacious store 

will notice a full jewelry-store-style case of reels, fishing rods 

stashed throughout the sales floor and hanging from the 

ceiling, and a colorful variety of weights and lures. 

Houtman said Stabi Dave’s, open Thursdays through Mondays 

from 8 a.m. to 5 p.m., caters to recreational and sport anglers 

of all skill and experience levels. He bragged the business “is 

definitely No. 1” when it comes to bait supply and variety of 

products and services available. 

“Our bait selection is really unique,” Houtman said. “We offer 

IQF (individually quick frozen) shrimp, which you can’t really 

find anywhere on the coast. Our customers love our variety of 

different flashers, we have a lot of weights and flutters … we’re 

really trying to be a one-stop shop for all your gear.” 

Stabi Dave’s also rents crab pots and soon will offer in-store 

rod and reel repair services. 

Despite current economic conditions, Stabi Dave’s seeks to fill 

a void left in August, when Newport Bayfront staple Harry’s 

Bait & Tackle closed its doors for owner Randy Druba’s 

retirement. 

“People come visit here and start searching online for a bait 

shop, and Harry’s is usually the first one to pop up. We’re like 

a second or third option once people realize that Harry’s is 

closed,” Houtman said. “I think there’s just a been a longtime 

tradition with decades of Harry’s being the place to go. We’re 

trying to supplement that with a change to us. We’re not there 

yet, but give us next fishing season, and I think we’ll almost be 

right there.” 


FINALLY 

CRAB 

SEASON STARTS

egon commercial crabbers finally hit the water 

last weekend to kick off this year’s Dungeness 

crab season, nearly a month after the season was 

cleared to open for pre-soak on Dec. 13. 

Crabbers held out three weeks for a price higher than what 

the largest processors initially offered this year, eventually 

settling with Pacific Seafood on $2.75 a pound with the added 

stipulation that anyone who takes the offer must deliver their 

first two loads to Pacific Seafood for processing. 

“We’re happy to confirm that many of the fishing vessels that 

we partner with have decided to start fishing,” a Monday 

statement from Jon Steinman, vice president of processing 

for Pacific Seafood, read. “Boats began setting pots over the 

weekend, and our team members are accepting deliveries of 

fresh Dungeness crab today.” 

Taunnete Dixon, co-president of the Newport Fishermen’s 

Wives and owner of F/V Tawny-Anne, confirmed $2.75 as 

the offered price, but said the part of the agreement where 

crabbers had to “lock in” to deliver at the Pacific Seafood plant 

could cause trouble for some. 

“Locking in for two deliveries is a pretty big impact for some 

of the guys,” Dixon said. “It makes it more difficult for the 

fishermen, many of which move on to live buyers who can 

offer a higher price.” 

Local live seafood sellers declined to comment, some noting 

that with Chinese New Year around the corner on Feb. 12, it 

would be irresponsible to make any statements. The Chinese 

New Year typically brings with it a high demand for fresh 

seafood. 

Last year, the price for crab came in at roughly $3.64 per pound 

across the entire season, according to a newsletter featured on 

the Dungeness Crab Commission’s official website. 

Negotiations ran long this year partly due to the far-reaching 

impact of the COVID-19 pandemic disrupting every part of 

the supply chain, from ocean to table. While fishermen held 

out for the highest possible price, processors repeatedly said 

they had to consider every link in the supply chain before 

making an offer, from the plants to the markets to restaurants 

and consumers. 

A previous statement to the News-Times from the West 

Coast Seafood Processors Association noted that the demand 

for crab has fallen roughly 70 percent this year as many 

restaurants remain shut down or otherwise limited across the 

country due to the pandemic. Pacific Seafood also previously 

stated processors have been facing a labor shortage and higher 

production costs this year due to the pandemic. 

California crab price negotiations were also resolved over the 

weekend. The Half Moon Bay Marketing Association did not 

WRITTEN BY MATTEW BROCK | PHOTOS BY: JEREMY BURKE

elease the exact price its members will be buying 

for, but did state it would be significantly lower 

than the $3 per pound price that California 

crabbers were asking and instead closer to $2. 

There was no mention of stipulations placed on 

crabbers similar to those placed on the agreement 

between Oregon crabbers and Pacific Seafood. 

A public statement from Half Moon Bay 

Marketing Association said the agreement was 

reached in order to avoid a “shotgun start” to the 

season. 

“A shotgun start is a scenario when a price 

agreement and fishing beginning in another 

region is the equivalent of a gun going off in a 

race,” the statement reads. “This results in local 

vessels heavily loaded with gear being forced to 

scatter and run out to sea on as little as an hour’s 

notice in sometimes dangerous conditions. For 

2021, this scenario has been avoided, and we 

hope this is a new precedent for the future.” 

The Washington season remains closed until Jan. 

15 due to high domoic acid levels in crabs.

PHOTOS BY: JEREMY BURKE

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Oregon Coast Waves - 1.6 January 2021

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