Seafood Packaging Bags (Fish and Shrimp)
Seafood packaging (fish and shrimp): Today, seafood items like shrimp and fish have become popular parts of people’s meals and a lifestyle choice for seafood lovers. The variety of seafood products, including flavors like seasoned, battered, or smoked, has attracted a wide audience, encouraging many to consume these nutritious and beneficial food items. As a result, due to the difference in shape and variety of these protein products, their packaging is also diverse and unique. Given the growing consumption of these foods, seafood packaging has gained more attention from manufacturers and distributors, who are competing in the market to attract customers. Specific packaging types, such as flexible bags (vacuum-sealed three-side seal and stand-up zipper bags), are some of the most common forms for packaging protein products in the market.
What Features Should Seafood Packaging Bags (Fish and Shrimp) Have?
For packaging seafood products like fish and shrimp, the most important feature a packaging bag should have is a clear window depending on the type and size of the contents, allowing the product to be visible.
The second important feature is resistance to temperatures below -15 to -18 degrees Celsius, as the polymer films used in packaging can easily break or become damaged due to freezing temperatures.
Since these products are typically sold cold or frozen in stores, cold colors such as light blue, navy, and gray combined with white are commonly used in the packaging design and printed on the wrapper.
In the design of the window for these three-side seal vacuum-sealed bags, it is common for the head and tail of the fish to be hidden, with the middle, thicker part of the fish being visible.
Additional specifications for shrimp packaging could include standing capability and gussets at the bottom or sides.
For frozen product packaging (like shrimp), the option for a zip closure on the bag is available, allowing customers to reseal and reuse the bag, especially for puffed shrimp products.
When analyzing seafood packaging bags for fish and shrimp, polyethylene is considered the best polymer film for direct contact with the product. Therefore, these bags, whether two-layered or multi-layered, include a polyethylene inner layer. It is essential that the layer in contact with the food is food-grade, heat-sealable, transparent, flexible, and resistant to quick freezing (IQF), so it doesn’t break during rapid freezing, typically at -18°C.
Finally, in addition to maintaining the product’s quality, seafood packaging bags should be visually appealing. This is crucial since seafood products are relatively expensive and may not be easily chosen by customers. Therefore, the design and structure of the bag should enhance the attractiveness of the product and increase the likelihood of it being chosen by the customer.
