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Seafood Packaging
Leak prevention, cold chain and clear presentation.
Leak prevention, cold chain and clear presentation.
Fresh fish, shrimp, crab and processed seafood are moist, perishable and prone to odour. The pack needs an oxygen barrier, no leaks, toughness at low temperature and a clear view of the product.
Drip, condensation and odour build up inside the pack. A clean, tight seal keeps them in through handling and transport.
Chilled seafood suits clear PA/PE vacuum bags or low-temperature thermoforming film with stable sealing. Frozen seafood needs more toughness at low temperature.
Skin film holds fillets and peeled shrimp in place, leaves little air in the pack and shows colour and texture.
Fish bones and shrimp shells can pierce the film, so the structure and thickness must resist punctures.
Four product families cover most chilled and frozen seafood packs. Choose by the machine you run: external or chamber vacuum sealer, skin packer, shrink system or thermoformer. For continuous lines, multilayer co-extruded film can run on an automatic thermoforming line.
Holds fillets and peeled shrimp tightly on the tray, reduces air in the pack and shows the product clearly.
Three bag types for fillets, shellfish and frozen seafood, for chamber or external vacuum sealers.
Clear co-extruded bag with stable heat sealing and puncture resistance, for chilled and frozen fish and shellfish.
PA/EVOH/PE structure with a higher oxygen barrier, for oxygen-sensitive seafood that needs a longer shelf life.
Embossed channels let an external (suction) vacuum sealer pull the air out, with no chamber machine needed.
Shrinks around whole fish and larger pieces after vacuuming, for a close wrap, less leakage and stable handling in transport.
Rollstock for formed seafood packs on thermoforming lines, in two structures.
Clear film with a low forming temperature and stable sealing, for chilled fillets, shrimp and processed seafood.
EVOH oxygen-barrier layer for oxygen-sensitive seafood that needs a longer shelf life.
A first recommendation: the final structure, thickness and format are confirmed with samples tested on your packing machine.
Seven details are enough for a first proposal. If you do not know an answer yet, just write "Not sure": our engineers will help you work it out, and samples confirm the choice on your machine.
What you pack: fillets, whole fish, shrimp or shellfish, raw or cooked
Chilled or frozen, and how the packs are distributed
Any cooking, pasteurisation or reheating after packing, or none
Machine type or model, or packed by hand
Bag or web dimensions, and thickness if known
Plain or printed, number of colours, artwork
Estimated quantity per order or per month
Chamber machines and external suction sealers need different bags.
Read Guide
Where each format wins on shelf life, presentation and cost per pack.
Read Guide
Bones and sharp edges put film under stress. Puncture resistance, shrink behaviour and how to trial a bag before you switch.
Read GuideSend us four details and a packaging engineer will suggest a first option and a sample plan.
Share the product, the machine and the volume. A packaging engineer replies with a proposal and, if useful, a sample plan.