Food doesn’t stay fresh forever and we all know there are multiple factors as to why each kind of food spoils quickly. Refrigeration, oxidation and microbial growth are the main causes, but so is how the food is packaged.
The most common types of fish and seafood sold have a delicate texture and a distinct flavor. Maintaining the freshness of the fish or seafood is the only way to keep the texture and flavor intact. One of the best ways to do this, is by properly packaging the fish and seafood.
When it comes to fish and seafood packaging not all packaging is made equal. Extending the shelf life of fresh fish and seafood is even more challenging because there are many types of fish that have different characteristics and therefore different requirements for packaging and machinery to execute.
With the right kind of machinery, you cannot only slow down spoilage but also be creative with your package branding. We all know standing out on store shelfs is an important part of the sales process.
The color of the fish and seafood is equally as important as making the fish and seafood packaging stand out to the consumer. This all comes together with the tools you use to execute your packaging.
Below we will outline the best types of fish and seafood packaging and why.
The Best Types of Fish and Seafood Packaging
- Skin Packs (aka: Vacuum Skin Packaging or VSP)
- Modified Atmosphere Packaging (MAP)
Skin Packs (VSP)
Skin packs allow companies to secure products to paperboard (or tray) by means of vacuum which contours around the product tightly. It allows for a very flexible and diverse form of product packaging, which is especially helpful when it comes to packaging fish and seafood.
While it is a great way to package odd-shaped products like fish fillets often are, it is also one of the most diverse and environmentally friendly ways to handle fish and seafood packaging.
The pros of Skin Packs are:
- Maximize shelf life
- Clear product display
- Enhances product for retail
- Product security
- Reduction of packaging failures during distribution
Modified Atmosphere Packaging (MAP)
This is a type of packaging that is used to increase the shelf life of all kinds of perishable foods but works particularly well for cooked products.
Depending upon the type of fish or seafood you are packaging (fatty fish vs. clams) the percentage of Carbon Dioxide in the packaging atmosphere greatly affects the shelf life, color and smell of the fish.
Therefore, utilizing MAP allows you to adjust the right mix for each type of fish or seafood and allowing you to extend the shelf life significantly. The seafood packaging machines also matter.
The pros of MAP are:
- Longer shelf life
- No chemical preservatives
- Long lasting flavor preservation
- Sustained nutritional content
Looking For the Right Fish and Seafood Packaging Solution?
Overall fish and seafood packaging is intended to maintain the integrity of the product for as long as possible. From canning to MAP packs, there are multiple options for fish and seafood packaging.
The key is in understanding all the requirements for your unique needs:
- Shelf space
- Product branding
- Best packaging for the type of fish
- Speed of packaging
- Volume of packaging, and
If you are interested in learning more about your options, we invite you check out our seafood packaging page to learn more about the options ILPRA has and the machines that will fit your needs.
We also invite you to call us to discuss. We are here to walk you through all the options and help you figure out the best solution for your needs and budget.