FAQs

No, at this time we are unable to sell directly to consumers. The best way to keep buying our products is to tell the store where you purchased them, or your local seafood reseller, how much you enjoy them and would like to see them stocked in the store.

All Natural Crab is sold to only a portion of the country’s distributors and grocery stores. If you would like to have our products available in your local store, tell the store manager, or your local seafood reseller, to contact us by phone at 1-800-794-2722.

Yes, you can. If storage time longer than one month is required, then freezing of the product is recommended; however, the consumer needs to be aware that freezing will also change the flavor and texture of the crabmeat. Freezing is a safe method for home preservation of crabmeat, but should be used only when longer than recommended time is required between purchase and use. Store crabmeat in home freezers at 10F or below for up to 3 months. If your freezer will not maintain 10F, then shorter shelf life will result. The plastic containers are susceptible to cracking, however, so you may wish to remove the meat and use an airtight freezer bag instead. When using a freezer bag, expel all air and flatten the bag as much as possible so that the meat lies in a thin layer.

Yes, you can. If storage time longer than one month is required, then freezing of the product is recommended; however, the consumer needs to be aware that freezing will also change the flavor and texture of the crabmeat. Freezing is a safe method for home preservation of crabmeat, but should be used only when longer than recommended time is required between purchase and use. Store crabmeat in home freezers at 10°F or below for up to 3 months. If your freezer will not maintain 10°F, then shorter shelf life will result. The plastic containers are susceptible to cracking, however, so you may wish to remove the meat and use an airtight freezer bag instead. When using a freezer bag, expel all air and flatten the bag as much as possible so that the meat lies in a thin layer.

Most of the same principles above apply to home use, but home consumers should realize that the majority of home refrigerators do not maintain a temperature that would be considered adequate for long-term storage of crabmeat. Therefore, unopened pasteurized crabmeat being held in home refrigerators should be used within 30 days of the time it was purchased. Once the container has been opened, the product should be used within 4 days and must be kept refrigerated.

Proper handling by the manufacturer is the most critical factor to establishing good quality shelf life of pasteurized crabmeat. Shelf life is the storage time that a product has between the time of production and the time when it is no longer suitable for consumption. Processors must follow a stringent set of guidelines and record each step of production to create a product that will offer a maximum shelf life to home consumers, retailers, and food service facilities.

Storage temperature is a crucial factor in maintaining shelf life. Product that has undergone the pasteurization process and is stored between 32-35F will have a shelf life of up to one year. Buyers and users of large quantities of pasteurized crabmeat need to maintain cool rooms at 32-35F and rotate the inventory so that the older meat is used first. Limited short-duration rises in cool room temperature (though not more than one hour at a time), even as high as 40F, are not critical. However, long-term storage above 38F will shorten the projected shelf life of pasteurized crabmeat.

In addition to a shortened shelf life, long-term storage of pasteurized crabmeat may minutely change the flavor, color, and texture of the product. Users of pasteurized crabmeat should realize that these changes are more noticeable with longer-term storage and increase more rapidly with higher temperatures.

The first letter stands for the type of meat; for example, C stands for claw meat.

The next two numbers denote the weight of the package, whether its 8 oz or 16 oz.

The next numbers represent a Julian date that reveals the date the meat was produced.

The second line of letters represent the country of origin and plant identification code for internal use.

The sell-by line is set 18 months from the date of production, by which the product should be used.

Sample Code Date:
C16 3552006xxxx 11:35
MX 1SPA
SELL BY JUN 21 2008