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.