01 Food safety
We buy from plants that operate under HACCP — or an equivalent written food-safety plan — and that are subject to inspection in the country of production. Imported lots should move through the ordinary FDA entry process for seafood.
We do not print USDA, FDA, BRC, or MSC certificate numbers on this website. Those numbers change, and a stale ID is worse than none. If you need a letter of guarantee, a spec sheet, or a copy of a plant’s current certification for a given lot, ask at order. We will send what we have for that product. We will not invent an ID.
02 Receiving temperatures
- Frozen product should arrive hard-frozen, typically at or below 0°F (−18°C).
- Refrigerated product, if we offer it, should arrive at or below 40°F (4.4°C), and preferably at or below 38°F.
- Take pulp temperatures on arrival. Write exceptions on the bill of lading before the driver leaves.
- Soft, thawing, or leaking cases are a refuse-or-claim conversation that day — not a later email.
03 Cold chain
Hold frozen goods in a freezer that keeps them solid. Do not temper on the dock longer than you must. Once we tender the load to your carrier or your dock, the cold chain is yours — except where we arranged the truck and the failure is on that truck. Keep your logger data. We will keep ours.
04 Order cutoff and lead times
- Cutoff is 2:00 p.m. Central, Monday–Friday, for the next available ship.
- Lead time is typically 2–7 business days, depending on whether the lot is on the floor, inbound, or transferring.
- Holiday weeks, weather, and plant holds add time. We will give you the honest date, not the hopeful one.
- Desk hours: Monday–Friday, 7:00 a.m.–4:00 p.m. Central.
05 Credit application
New accounts send a completed credit application, a resale certificate if you resell, and trade references. First orders may ship prepaid or on credit card until terms are approved.
Terms, when granted, are stated on the confirmation — commonly net 14 or net 21. They are not assumed from a prior house. Past-due accounts are held. We do not ship into a collection.
Ask for the application on the trade account form. We will send the PDF. Do not put bank numbers in the website form — it is not a secure credit portal.
06 Claims window
- Visible shortage, damage, or temperature abuse: note it on the POD and notify us within 24 hours of delivery.
- Hidden or quality claims: within 5 business days of receipt, with photos, lot codes, and case counts.
- Do not dispose of the product until we release it. After the window we will listen, but we may not credit.
07 Allergen
Fish and crustacean shellfish are major allergens. Our list includes both finfish (tilapia, perch, whiting, catfish, snapper, pollock, cod) and shellfish (white shrimp, snow crab). Treat every case as a potential allergen source.
Ask for the spec if you need a written statement for a given SKU. We do not run a nut-free, dairy-free, or gluten-free plant claim from this desk. Shared cold storage and shared trucks are part of this trade.
08 Traceability
Cases should carry lot or production codes from the packer. Keep them. In a recall or a customer complaint we will trace forward and back from those codes. If a case arrives without a usable code, tell us at receiving.
09 Pricing, confirmation, and returns
Verbal quotes are good-faith and market-timed. The written confirmation is the order — species, form, size, pack, price, and ship date. Weights are net of glaze as stated on the pack.
Protein does not come back for a restocking fee. Returns are claim-driven and pre-approved. We sell what we confirm. We will not swap species on your PO without you saying so.
Open an account / request credit app
