Different Packaging Retailers is Displayed in their stores for Seafood

- Mar 04, 2019-

Seafood Processor to Grocery Store

Canning and freezing are both forms of modified atmosphere packaging. Food processors quickly alter the atmosphere surrounding the product to slow spoilage. A very common inert gas used to modify the atmosphere seafood is stored in is carbon dioxide. Carbon dioxide has been shown to increase the shelf life of of seafood products, especially fish products up to 3 or 4 times of normal levels.

Many processors use flash freezing to quickly slow the aging process. After flash freezing is obtained, a variety of materials and machines are used throughout the packaging process. Flexible packaging plays a large role in the seafood packaging space. This includes poly bags, laminated films, vacuum bags, and thermoforming film. Generally all flexible films used throughout the seafood industry are able to withstand freezing temperatures without degrading or breaking down.

Another common form of seafood packaging mentioned above is canning. Canning uses products in containers heated to kill harmful bacteria. The can is then sealed to prevent bacteria from entering the can. This is another form of modified atmosphere packaging. Large canning ships on the ocean often process and can fish shortly after being caught.

Depending on the form of packaging chosen, frozen products are placed into the package and the package is flushed with carbon dioxide and sealed.

Seafood Processor to Fresh Fish Market and End User

Many fisherman and processors close to the coast sell fresh fish directly to markets and end users. Packaging machinery is often limited during this process. Processors put fresh catches on ice to prevent aging or keep the catches alive. At the market, sellers often use a food and meat wrapping machine or poly bags with a twist tie to package each customer's order.  

So what IPE can we do for your high value seafood:

The seafood industry varies dramatically on the chosen form of packaging depending on the type of meat. Salt water and fresh water fish, crustaceans, and mollusks all require different processes to ensure a fresh tasting products to end users. IPE has specialized in barrier shrink bags for 16 years, so as to barrier shrink, how many do you know about it, here please allow us to explain a little more for you to better understand.

a. why we need high barrier packaging

Even though, flexible packaging plays a large role in the seafood packaging space like poly bags, laminated films, vacuum bags, and thermoforming film. Generally all flexible films used throughout the seafood industry are able to withstand freezing temperatures, but compared with canning packaging, these plastic packaging is poor barrier to extend a longer shelf life of the seafood and also it can not better prevent the seafood inside it from been frozen burn, loosing water and the original taste.

b, why we need high shrink packaging?

Packaging should be clear, glossy, with good clarity function. Good shrinkage of bags to ensure no excess film around the products. so that with better shrinkage, the packaging should have good strength after shrink to withstand the frozen condition that even after stacking and handling by consumer  as well ensure no "dog ears "around the products for good presentation.

IPE has specialized in both barrier shrink bags and barink shrink film – we have done plastic casings for 20 years and we have been very focused on these three sectors.

All our investments have been in the BARRIER SHRINK industry

 - Anything that is barrier and nonshrink, like thermoforming, like vacuum pouches, we don’t make

 -Anything that is non-barrier and shrink, like POF film, we don’t make either


Everything we make is both barrier AND shrink.

This means that we have been able to concentrate all our experience and technology in this area. We don’t make many things, but anything we do make, we make it well.