Shipping Seafood

Our seafood experience spans over eight decades, particularly serving the seafood capital of North America - the state of Alaska. We ship millions of pounds of seafood not only from Alaska, but between the coasts and from Hawai'i and are unrelentingly committed to delivering fresh seafood products for our customers.

Our familiarity with commercial fishing and small producers provides us the knowledge to treat your seafood with the utmost care from the water to the plate, where it ultimately is headed.


To maximize freshness and quality, products must be able to withstand a minimum of 48 hours without refrigeration. To achieve the best destination temperature, we advise freezing or chilling seafood thoroughly before packaging.

  • Leakage must be prevented at all times.
  • Packages must be sealed or secured and should be marked with indelible inks and waterproof labels.
  • Select durable, watertight packaging, preferably with insulation. Sturdy metal or hard plastic camping coolers, or commercially manufactured seafood shipping boxes, are preferred.
  • For live shellfish such as crab, shipments must be packed carefully in approved containers, such as insulated totes or wetlock cartons, and clearly marked with “This Side Up” labels.
  • If multi-walled, fully waxed corrugated (e.g., wet-lock) boxes are used, the contents must be sealed in a 4-mil polyethylene liner (or two 2-mil liners) to prevent leakage.
  • Previously used containers are not acceptable.
  • Containers must be sealed or secured with strapping tape, or a similar material.
  • Styrofoam containers made for shipping may be accepted from commercial shippers only.
  • Air freight containers (EO, EH or E) are not accepted for shipping seafood.
  • Gel ice packs are recommended to hold perishables at proper temperatures.
  • Wet ice is not allowed.
  • Dry ice is excellent for freezing perishables. Each container must be clearly marked with the words “DRY ICE” and the quantity of dry ice. More than 5.5 pounds requires Dangerous Goods documentation.

Seafood Shipping Requirements

You must be a Known Shipper to ship seafood.  Learn more to determine if becoming a Known Shipper is right for you.

Weight Limitations

Generally, seafood shipments are limited to 100 lbs. per piece, with the following exceptions:

  • Excluding the State of Alaska and Horizon operated flights, we're now accepting fish boxes of up to 250 lbs. Shipments are subject to aircraft capacity. 

Labeling and Marking

All containers of seafood and wildlife (including shellfish) being shipped interstate must be marked according to the 1988 Lacey Act. A Fish/Wildlife sticker may be used by the shipper to provide required information. The following six items are to be prominently displayed on each shipment:

  • Name and address of shipper and consignee
  • 24-hour phone number of the consignee
  • Commodity noted as Fish or Wildlife
  • Specifies species name: such as king salmon or halibut
  • Number of each species or the weight of each type species
  • Each container must be marked Live, Fresh or Frozen

Facility Information

With seafood and shellfish, maintaining quality and freshness is critical. We have coolers and freezers at most of our facilities. We'll make every effort to store perishable shipments in coolers or freezers while awaiting recovery, but please remember to package products to withstand 48 hours without refrigeration as space can be limited. Visit our station information pages for services available, including freezer and cooler capabilities for shipments by location.

We do not assume financial liability for spoilage, thawing or freezing due to delays in transit, unless there is clear evidence of mishandling or negligence.