Shipping & Ordering Information

Shipping Schedule: “Orders ship on Thursdays and Sundays only. Rush (1–2 days) and Standard (3–5 days) delivery options available.”

Fresh vs. Frozen: “All items are available fresh or frozen, except for live crabs (fresh only).”

Market Pricing: “Seafood prices may fluctuate with market rates. Visit our menu or call for current pricing.”

Customer Receipts: “Your receipt will include a link to shop Bay Crawlers Seafood Marketplace.”

The FDA mandates that seafood products be handled, processed, packaged, transported and labeled in such a way that they remain safe, wholesome, and not misleading.
Operators must follow the seafood “HACCP” regulations (Hazard Analysis Critical Control Point) under 21 CFR Part 123 for fish and fishery products, which require identifying hazards, establishing controls, monitoring, and documenting procedures.
The FDA’s “Fish and Fishery Products Hazards and Controls Guidance” helps processors handle risks (pathogens, spoilage, toxins) in seafood—mollusks, shellfish and finfish alike.
Transportation of seafood must also adhere to the Final Rule on Sanitary Transportation of Human and Animal Food under the Food Safety Modernization Act (FSMA) which covers vehicles, carriers, loaders and shippers in interstate commerce.
When shipping perishable seafood items across state lines (or within state), maintaining proper cold chain (temperature control) is critical: seafood must be kept at safe temperatures (refrigerated or frozen) until delivery to the consumer.

In Maryland, the Maryland Department of Health, Environmental Health Bureau, administers the shellfish program under the federal/state cooperative National Shellfish Sanitation Program (NSSP).
Under Maryland law, any person offering shellfish for sale in-state or interstate must be licensed and certified by Maryland’s shellfish program, unless they are a licensed harvester delivering directly to a certified dealer.
For example, Maryland statute § 21-347 (Health-General) requires proof of certification for interstate shipments of shellfish.
It is essential for seafood shippers to ensure all shellfish they offer meet Maryland’s sanitation, dealer certification, tagging and labeling requirements before boxing and shipping for interstate customers.

Labels must include the common market name of the seafood species, and the scientific name if required, to prevent miss-branding.
Required label elements include: Name of food, Net quantity of contents, Name & location of the business, Ingredient list (if more than one ingredient), Allergen disclosure (for products that contain allergens).
For packaged seafood offered in interstate commerce, the brand name, establishment number and safe handling instructions (especially for raw or partially cooked products) must appear.

Use insulation (foam liners or similar) and refrigerants (gel packs, dry ice if frozen) to maintain product temperature during transit. FedEx+1
Containers should be durable, watertight, sealed to avoid leakage, and include absorbent liners if there is melting ice or thawing product.
Fresh seafood must arrive chilled (≤ 40 °F) or frozen (with ice crystals) to ensure safety. If a perishable arrives above 40 °F, advise the customer not to consume. Food Safety and Inspection Service
Shipping carriers and your fulfillment process should ensure that seafood does not spend significant time in the temperature “danger zone” (40-140 °F) during transit or delivery.

Our seafood is handled under protocols to maintain safe temperature control from refrigeration/freezing through shipping.
We ship only on designated days (Thursday & Sunday) to align with transit time and cold-chain reliability.
Our labeling meets or exceeds federal/state requirements: species name, net weight, business name, safe handling instructions.
We only source from certified dealers (especially for shellfish) in compliance with Maryland’s NSSP requirements.
We provide packaging that uses proper insulation, refrigerants, and sealed containers to guarantee seafood arrives in top condition.