Packaging options and applications for seafood products require a breadth of different performance standards and barrier properties, due to the vast array of seafood types available, the great distances many seafood products are transported from place of origin to final consumer markets, and the need for upholding product freshness.
For many years, vacuum (or vac-pac) pouches have been a popular packaging choice for products such as smoked fish/salmon, fish fillets, squid, and other soft products. By eliminating excessive oxygen during the packing process, we can greatly extend the shelf life of many items.
The seafood market does however present greater packaging challenges for products such as whole fish, shellfish, lobsters and prawns, as these products have naturally sharp elements that can penetrate films. O F Packaging carefully tailor-make our packaging to specific product types and weights, ensuring high physical and chemical barrier packaging to withstand both internal and external forces.
For frozen fish fillet products, we can now provide a fully-recyclable flexible film alternative to our multi-laminate structures, for brands looking to switch their current packaging types to a better alternative.
