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Frozen Fish Packaging
Product Description
We manufacture film packaging for frozen fish and seafood, where the priority is limiting fat oxidation (rancidity) in fish and preventing ice crystals that reduce meat quality after thawing. Selecting the right film structure and sealing it tightly around the product minimizes ice sublimation — known as freezer burn — the leading cause of fish quality loss during long storage.
Applications
- Frozen fish — salmon, cod, trout — especially sensitive to fat rancidity.
- Seafood — shrimp, mussels, oysters.
- Frozen and processed smoked fish — mackerel, herring, fillets.
Packaging Type
Very high oxygen barrier (OTR) — limits fish fat oxidation during long storage.
A tight, close-fitting package limits the air pocket that promotes sublimation and ice formation. High seal stability at low temperatures.
Lead time: 3–5 weeks from design approval.
Production compliant with BRC Packaging (grade A) and HACCP certification.
Printing
Flexo HD printing, up to 8 colors.
How does the packaging prevent frozen fish from turning rancid?
A very high oxygen barrier (OTR) limits fish fat oxidation during long storage.
Does the packaging protect against ice crystals?
Yes — a tight, close-fitting package limits the air pocket that promotes sublimation and ice formation.
Which products does this packaging suit?
Frozen fish, seafood, and frozen and processed smoked fish.
What is the minimum order quantity?
200 kg for monofilm, 300 kg for duplex laminate — depending on the film structure chosen.
How long does order fulfillment take?
Standard lead time is 3–5 weeks from graphic design approval.
Product specifications
- LDPE
- BOPP/LDPE
- LDPE/LDPE
- PET/LDPE
- BOPA/LDPE
- low temperature resistant film
- low welding temperature
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