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.
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.
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.Our Locations
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:
Generally, seafood shipments are limited to a maximum of 100 lbs. per piece. Some exceptions are: