FAQS

Our Store Locator can help you find the nearest retailers that carry our products. Just enter your ZIP code and select your desired radius, and it will pull up a list of stores that carry our product.

Please note, product availability varies by retailer. If you’re looking for a specific product, please contact your local retailer directly to ensure it’s in stock.

Unfortunately, we’re not currently set up to ship product direct to consumer homes. We hope to begin offering this service in the future. However, a variety of our products are available at retailers that offer at-home grocery delivery.

Our products are developed using cooking methods that offer the best eating experience for that specific product. For many products, we provide options for different preparation methods, and recommend a “preferred method.” For the best outcome, please follow the preparation instructions on your product’s packaging.

If sulfites or preservatives are used in any of our products, they’ll be declared in the ingredient statement. Much of the shrimp sold in the U.S. has been treated with phosphates. They are used to help the shrimp retain their naturally succulent, tender texture throughout the freezing process.

Understanding shrimp sizing can be tricky. Chances are, you’ve noticed a number on the front of a bag of shrimp. Is it referring to the size of the shrimp or the number of shrimp in the bag? In most cases, it’s referring to the actual size. Shrimp size is designated by “count per pound,” meaning, if the number reads “26/30 ct/lb,” that’s the number of shrimp per each pound. It does not necessarily mean there are 26-30 shrimp in the package. For example, a 2-pound bag of size 26/30 ct/lb shrimp would have 52-60 shrimp in the bag. The lower the number of shrimp per pound, the larger the shrimp is, and vice versa.

Note, there’s no standard definition for the descriptor of each size designation; it can vary by retailer. This table is a helpful guide to assist you in understanding shrimp sizing and the number of shrimp you can expect to find in any given pack.

We do not recommend eating our frozen fish raw; the fillets should be cooked to an internal temperature of 145°F. Since the fish has been frozen, there are no issues with parasites; however, the fish is not processed to be sushi grade, and should be cooked before consumption.

We strongly advise you do not eat the crab meat after the Best if Used By date has passed. The crab meat was packaged and pasteurized 18 months prior, and we cannot guarantee our product past the printed date.

If you’d like to freeze your pasteurized crab, we recommend removing the meat from the can and storing in a freezer-safe container or zip-lock bag. After removing the meat from the freezer, the best way to thaw it is in a sealed container under cold running water for 5-8 minutes for immediate use, or for about 10 hours in the refrigerator. Once thawed, the crab meat must be used within two days.

Aquaculture is the cultivation, or harvesting, of marine and freshwater finfish and shellfish. You may have heard this referred to as “farm-raised” seafood. There are two types of aquaculture: marine and freshwater. Marine aquaculture is the cultivation of species that live in the ocean, while freshwater refers to species that live in rivers, lakes and streams. Aquaculture provides a year-round supply of many of your favorite seafood species. With the demand for seafood on the rise, the need for aquaculture is also growing. Today, about half of the seafood consumed in the U.S. is farm-raised.

Sustainable seafood is seafood that is wild caught or farm-raised (harvested) in a manner that protects the long-term supply, or life cycle of the species, as well as the ecosystem, so that the fishery is available for future generations to come.

As the global population continues to grow, so too does seafood consumption. Today, many of the world’s fisheries are overfished. Protecting the long-term sustainability of our seafood resources and ecosystem is important to our overall well-being and health, as well as that of our future generations. Visit our Seafood Forever™ page to see what we’re doing to promote sustainable seafood practices.

The many health benefits of seafood make it an essential part of a healthy diet. Seafood is low in saturated fat, high in protein and other essential nutrients, like vitamins, minerals and omega-3 fatty acids, which can be beneficial to cardiovascular and neurological health. For more information on the health benefits of seafood, visit our Seafood Health & Nutrition page.

The USDA’s 2015 – 2020 Dietary Guidelines for Americans recommends consuming eight ounces of seafood per week. Other government organizations recommend eating seafood twice a week for a healthy diet.

We know it’s not always easy introducing new food to your kids—or healthy food, at that. A different approach is to tell them how much they’re going to love their food, as opposed to asking them, “do you like that?” Use new ingredients and seasonings to help develop their palate. Working new flavors in to a familiar favorite is a good way to introduce an exciting and different meal. For mealtime inspiration, find delicious family-friendly recipes in our recipe section.

From a nutritional standpoint, studies have shown that farm-raised and wild-caught seafood are generally comparable. About half the seafood Americans eat is farm-raised, so the choice oftentimes comes down to personal preference, availability and price.

Yes! Seafood is naturally gluten-free. However, gluten may be added to certain products with breading, batter or other coatings.

The 2010 USDA report on Dietary Guidelines concludes that the health benefits of consuming a variety of seafood outweighs the risks associated with methyl mercury for the great majority of Americans. However, the Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) advise that women who might become pregnant, women who are pregnant, women who are nursing and young children should not eat four types of seafood that are known to be higher in mercury – swordfish, shark, king mackerel, and tilefish. They also recommend that such people limit their consumption of albacore tuna to once per week. It’s important to note that the FDA/EPA advice stresses healthy seafood consumption:

“A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children’s proper growth and development. So, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.”

For additional information visit the FDA’s food safety website.