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Dungeness Crab Week Media Coverage

Dungeness Crab Week February 19- March 1, 2009

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Dungeness Crab Week February 19- March 1, 2009

Each year local Dungeness crab season gets in gear just about Thanksgiving. The first catch makes news and the rush is on to boil and crack just –caught Dungeness and savor it simply.

By February, crab season is at its peak and chefs, smitten with the flavorful crustacean, create entire menus featuring it. Throughout the November to June season chefs’ creative imagination for Dungeness inspires memorable dishes, including traditional offerings like cioppino. Visitors and locals alike relish the San Francisco icon.

Dungeness crab fishing is a sustainable harvest. Each trap has two small openings so undersized crabs can escape. Crabs are taken in water 60 to 240 feet deep- mostly within 3 miles of the coast. This proximity minimizes the fisheries’ carbon footprint and makes it possible to get crab fresh from the ocean to restaurant tables within 24 hours.

Dungeness crab is the last major cash crop of the San Francisco fishing fleet. With the cancellation of the 2008 commercial salmon season for species recovery, Dungeness crab has become their lifeline.

We invite you to enjoy Dungeness crab in dishes created by 44 local chefs. Use your Visa Signature card for payment and receive the second beautifully photographed cookbook in this series. Feel good enjoying the great flavor of this sustainable fishery while supporting small, independent local fisherman.

Dungeness Crab Week Participating Restaurants

For reservations visit Opentable at www.opentable.com/promo

1300 Fillmore

Acme Chophouse

Beach Chalet Brewery & Restaurant

Betelnut

Bix Restaurant

Blue Mermaid Chowder House & Bar

The Cliff House

Crab Landing Seafood & Steak

Delfina

Ducca