Seafood is highly perishable and sensitive to oxygen, moisture, and temperature changes. Choosing the appropriate packaging film is essential to preserve freshness, extend shelf life, protect delicate textures, and enhance visual appeal for retail display or transport. packaging films used in the seafood industry are engineered with specific barrier properties, mechanical strength, and processing compatibility to meet these needs.

Key Categories of SeaFood Packaging Films

1. Vacuum Skin Packaging (VSP) Films

Vacuum skin packaging films are designed to conform tightly to the shape of seafood, creating a “second skin” that dramatically reduces air exposure and movement inside the pack. These films are exceptionally useful for sliced fish, fillets, and shell-on products.

Characteristics

• High oxygen and moisture barrier

• Excellent elasticity to wrap irregular shapes

• Superior transparency for product display

• Strong seal strength for secure, leak-free packs

Applications

• Premium fresh fish fillets

• Lobster, shrimp, or crab on tray

• Delicate seafood portions

2. ThermoForming Films

Thermoforming films are used in automated systems that heat and form the bottom web into a tray or pocket, then fill and seal it with a top web film. This method is popular for fresh and modified atmosphere packaging (MAP).

Types

• Medium Barrier Thermoforming Films — Balanced barrier and flexibility for high-volume chilled seafood.

• High Barrier Thermoforming Films — Include strong EVOH or PA layers for extended shelf life.

Materials Often Used

• Polyamide (PA)

• Ethylene Vinyl Alcohol (EVOH)

• Polyethylene (PE)

• PET and PP may be included in multilayer structures for stiffness and clarity.

Applications

• Chilled packed fish and shellfish

• MAP trays for salmon, tilapia, or cod

• Frozen seafood trays requiring deep draw forming

3. Vacuum Shrink Bags

Vacuum shrink bags are engineered to contract tightly around seafood when heat is applied, creating a secure, leak-resistant barrier. These bags are particularly common for frozen and long-term storage packaging.

Advantages

• High transparency and gloss

• Excellent moisture and oxygen barrier

• Strong mechanical and puncture resistance

• Compatible with deep freezing and transport

Typical Uses

• Frozen fillets and whole fish

• Shrimp, squid, and crab

• Seafood requiring freezer stability

4. Barrier Laminated Films

Barrier laminated films combine multiple polymers to achieve enhanced protection against gases and moisture. These films are commonly used for tray sealing, flow packs, or laminated bags. (umaras.eu)

Common Structures

• LDPE/LDPE

• PET/LDPE

• OPP/LDPE

• Nylon/PE laminates

These constructions deliver a balance of clarity, sealability, and barrier performance for fresh and frozen seafood applications.

5. Overwrap and Flow Pack Films

Flexible films used in horizontal or vertical form-fill-seal processes are often applied to seafood portions, marinated products, or smaller retail packs. These films typically prioritize ease of processing and product visibility.

Materials

• Polyethylene (PE)

• Polypropylene (PP)

• Oriented films such as BOPP for improved strength and optics

These films enable continuous wrapping (flow packaging) and can be combined with barrier layers for improved shelf life.

Functional Materials Used in Seafood Films

Below is an overview of common polymers and materials engineered into seafood packaging films:

Performance Features Important in Seafood Packaging Films

• Oxygen Barrier: Limits oxidation and spoilage caused by air exposure.

• Moisture Resistance: Prevents water loss and freezer burn in frozen products.

• Seal Integrity: Ensures airtight closure under refrigerated and frozen conditions.

• Puncture Resistance: Protects the film from ice crystals, sharp fins, or shell edges.

• Transparency and Optics: Enhances visibility and marketing appeal on retail shelves.

• Cold Chain Compatibility: Films must maintain flexibility and strength at low temperatures.

Typical Seafood Film Formats and Their Uses

Choosing the Right Film for Seafood

When selecting packaging films, consider:

• Product type: Fresh, chilled, or frozen

• Shelf-life objectives: Short-term fresh vs long-term frozen

• Packaging method: Vacuum, MAP, thermoforming, shrink

• Barrier requirements: Oxygen, moisture, aroma control

• Processing equipment compatibility

Effective packaging film choice enhances product safety, reduces waste, and improves consumer appeal throughout distribution and retail presentation.