Fishery Notice

Fisheries and Oceans Canada (DFO) reminds shellfish harvesters in British Columbia to check whether fishing areas are open and shellfish are safe to consume before harvesting them and to take extra precautions during warm weather. For an area to be open and safe for harvesting, both biotoxin and sanitary need to be open.

Harvesters are encouraged to consult SHELLI, a real-time map of shellfish openings and closures of harvest areas https://www.dfo-mpo.gc.ca/shellfish-mollusques/cssp-map-eng.htm. On the SHELLI map, the green means approved; red means closed; no colour/light blue means unclassified (unmonitored and no harvesting should occur); and red hatching is for areas where harvesting of only some species of bivalve shellfish is closed. Harvesting closures can change daily so it is important to always check the mapping site SHELLI before harvesting.

Consumers should be aware of some potential food safety issues associated with bivalve shellfish (i.e. clams, oysters, scallops, mussels, cockles), and other molluscan shellfish (i.e. whelks and periwinkles).

These animals are highly sensitive to the quality of their marine environment. Because they feed themselves by filtering microscopic organisms from the water, harmful bacteria, viruses and biotoxins from their surroundings can build up in their tissues and cause illness in people who consume them.

When people consume raw or undercooked bivalve molluscan shellfish, especially oysters, they could be susceptible to infection by Vibrio parahaemolyticus (Vp) which is a naturally-occurring pathogen in BC waters. The symptoms of Vibrio parahaemolyticus infection may include watery diarrhea, stomach cramps, nausea, vomiting, fever, and headache. Symptoms usually start within 12 to 24 hours and last up to 3 days.  

Vibrio parahaemolyticus can be present in bivalve shellfish in harvest areas that are open and approved for shellfish harvesting. To reduce the risk of illness from Vibrio parahaemolyticus, bivalve shellfish should only be harvested at the water's edge when the tide is going out and shellfish should be iced, refrigerated or frozen immediately. To kill Vibrio parahaemolyticus cook shellfish in the shell, either a) boil until the shells open and continue boiling for 5 more minutes to a minimum internal temperature of 60 degrees Celsius, or b) steam until the shells open and then continue cooking for 9 more minutes. Do not eat those shellfish that do not open during cooking. Boil shucked oysters at least 3 minutes, or fry them in oil for at least 3 minutes at 190°C (375°F), while keeping the pieces well separated.

It is essential that bivalve shellfish are harvested from open approved areas and handled properly to minimize the risk of food borne illnesses. Only purchase shellfish from trusted retailers and restaurants who can confirm the source of shellfish, and that they were harvested from an open approved area. Shellfish should be iced, refrigerated or frozen after harvest or purchase, during transport and until they are ready to be eaten.

A BC tidal waters sport fishing licence is required to harvest shellfish for recreational purposes. Harvesters must comply with sport fishing regulations related to shellfish harvesting, such as area closures. It is illegal to harvest shellfish from a closed area. 

Anyone who feels ill after eating bivalve shellfish should immediately seek medical attention.

This notice is one of several that consumers must review prior to harvesting bivalve shellfish. DFO posts information regarding general biotoxin safety, and updates the coastwide list of openings and closures throughout the week based on recommendation from Environment and Climate Change Canada and the Canadian Food Inspection Agency.  Detailed information on shellfish closures are updated frequently and are available on the DFO mapping site SHELLI https://www.dfo-mpo.gc.ca/shellfish-mollusques/cssp-map-eng.htm. Harvesting restrictions, species limits and maps for each subarea are available at https://www.pac.dfo-mpo.gc.ca/fm-gp/rec/bc-zones-cb-eng.html. 

For more information on marine toxins in bivalve shellfish, please see:

https://inspection.canada.ca/food-safety-for-consumers/fact-sheets/specific-products-and-risks/fish-and-seafood/toxins-in-shellfish/eng/1332275144981/1332275222849 

https://www.canada.ca/en/public-health/services/food-poisoning/vibrio.html

For more information on Vibrio parahaemolyticus in bivalve 
shellfish, please see:

https://inspection.canada.ca/preventive-controls/fish/vibrio-parahaemolyticus/eng/1515442366959/1515442400440

http://www.bccdc.ca/health-professionals/professional-resources/shellfish-harvesting-control 

For more information on Shellfish Closures, contact DFO.PACCSSP-PCAMPAC.MPO@dfo-mpo.gc.ca. 

Fisheries & Oceans Operations Center - FN0489
Sent June 3, 2025 at 0930

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Printed from the Pacific Region web site on June 10, 2026 at 0301