Dungeness crab — how I’ve missed you.

When this year’s Dungeness crab season opened two weeks ago right on schedule, I breathed a sigh of relief.

As I’m sure did so many fishermen and Dungeness aficionados.

After all, last year was truly dismal, thanks to a toxic algae bloom, which resulted in high levels of domoic acid in the crabs, making them unfit for consumption until the very tail end of the season, by which time most people had sworn them off anyway.

This winter is a different story. The crabs are not only safe to eat, but supposedly meatier because they’ve had more time to grow.

I, for one, am happily indulging already. In fact, thanks to Hayward seafood distributor, Pucci Foods, I enjoyed my first Dungeness crab of the season just a couple days after the local commercial season started. Its new direct-to-consumer site, Daily Fresh Fish, delivers fresh, sustainable seafood right to your door.

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