Salmon, Shrimp, Fish Fillets
Seafood is highly perishable and demands oxygen-free, leak-proof packaging to maintain freshness, texture, and visual appeal. Vacuum skin packaging (VSP) trays are the premium choice for seafood brands, retailers, and processors.
Why Use Skin Packaging for Seafood?
Extended Shelf Life – Removes 99% of oxygen, slowing bacterial growth.
Leak & Odor Prevention – Tight seal locks in juices and prevents spills.
Premium Presentation – Crystal-clear film showcases product quality.
Reduced Freezer Burn – Ideal for frozen fish fillets, shrimp, and scallops.
Best Seafood Applications for Skin Packaging Trays
1. Fish Fillets (Salmon, Cod, Haddock, Tilapia)
- Prevents oxidation (no gray discoloration).
- Eliminates “fishy” odors in retail displays.
2. Shellfish (Shrimp, Scallops, Lobster Tails)
- Protects delicate textures from freezer damage.
- Reduces ice crystal formation.
3. Smoked & Cured Fish
- Maintains moisture without vacuum-seal wrinkles.
4. Ready-to-Cook Seafood Meals
- Sous vide salmon, grilled shrimp skewers, etc.
Skin Packaging vs. Alternatives for Seafood
| Feature | Skin Packaging | MAP (Modified Atmosphere) | Standard Vacuum Bags |
|---|---|---|---|
| Oxygen Exposure | 0% (full vacuum) | 10-30% residual O₂ | 0% (but prone to leaks) |
| Shelf Life (Fresh) | 14-21 days | 7-10 days | 5-7 days (if sealed well) |
| Product Visibility | High (clear film) | Moderate (puffed bag) | Low (wrinkled plastic) |
| Leak Resistance | Excellent | Moderate | Poor (seal failures) |
| Best For | Retail, premium brands | Bulk processing | Budget short-term storage |
Customization Options for Seafood Trays
✔ Anti-Fog Films – Keep seafood visible in refrigerated displays.
✔ Deep-Draw Trays – Fit thicker cuts (e.g., salmon steaks).
✔ Eco-Friendly Materials – Recyclable PET or compostable options.
✔ Branded Printing – Add logos, cooking instructions, or QR codes.
