Fresh fish packaging: techniques, machines and shelf life

Packaging techniques for the fish sector

The three main techniques for fresh fish are vacuum, MAP and Vacuum Skin Packaging. The choice depends on fish species, distribution method (bulk, portioned, counter) and target shelf life.

• Vacuum: fillets, steaks, deboned whole fish — shelf life 6-10 days
• MAP (40% CO₂ / 30% O₂ / 30% N₂): whole and portioned fish for retail — 8-12 days
• High CO₂ MAP (60-70%): products with high bacterial risk — 10-14 days
• VSP: premium fillets, salmon, counter display products — 12-18 days
• Tray with meltwater: fish on ice for fish markets

Recommended machines for fish packaging

For production up to 500 packs/hour, a semi-automatic vacuum chamber or manual tray sealer is the most flexible solution. For higher volumes, automatic in-line tray sealers or thermoformers with integrated MAP system are used.

Machines for the fish sector must be made entirely of AISI 316L stainless steel with minimum IP65 protection, to withstand high humidity and frequent washing with aggressive detergents.

• Vacuum chamber: versatile, suitable for variable formats
• Automatic tray sealer: constant production, ideal for retail
• Thermoformer: high volumes, tray formed in-line
• AISI 316L steel mandatory in fish environments
• IP65/IP67 protection for high-pressure wash-down

Regulations and hygiene in fish packaging

EC Regulation 853/2004 establishes specific hygiene requirements for fishery products. Machines must be HACCP-compliant and built according to EHEDG principles: no accumulation zones, smooth surfaces, complete drainage, no exposed screws or rivets.

• EC Reg. 853/2004: specific rules for fishery products
• Processing temperature: < +4°C throughout the process
• Mandatory traceability: batch, catch date, FAO zone
• HACCP plan: critical control point on temperature