A labelling system includes a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material for insertion of claws of crustaceans, and a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A related method includes inserting a claw of a crustacean into a sleeve of shrink-wrap label stock material, and applying heat to the sleeve to shrink the sleeve around the claw. Another method involves providing a dispensing apparatus to present respective cut and opened sleeves of shrink-wrap label stock material to receive claws of crustaceans, and providing a heating apparatus to apply heat to the sleeves to shrink the sleeves around the claws. A seafood product may include a crustacean having a claw, the claw carrying a shrink-wrap label.