How we pack it

We pack it ourselves. Here's exactly how.

No warehouse partner, no fulfillment center you've never heard of. We buy the real thing at the store, pack it in our own freezer in Clearwater, Florida, and hand it to the carrier the same day.

Four layers, every single order

1. Outer box — corrugated, sized to the order so nothing shifts.
2. Insulated cooler — the cooler stays with you. People keep them for fishing trips.
3. Gel packs — frozen solid at -27 °C, placed above, below and along the sides.
4. Your food — pulled from the freezer minutes before the box is sealed.

Why we don't use dry ice

Dry ice looks impressive in photos. We chose gel ice instead, and here is the reasoning:

• Dry ice evaporates. By hour 30 there can be nothing left in the box.
• It ships as hazmat class 9, which adds cost and limits carriers.
• It burns skin and is dangerous around children and pets opening a box on the porch.
• At -78 °C it makes plastic brittle, and brittle packaging tears in transit.

Gel packs hold temperature longer, ship anywhere, and are safe to touch. That is the whole argument.

We ship Monday through Wednesday

We don't ship Fridays. Your food shouldn't spend the weekend in a carrier warehouse.