Benefits of vacuum packed sea products

Quality against deterioration and rotting

• Choose to pack your products as fresh as possible,

• Pack with good bacteriological quality; a fish packed within 2 days of being caught will have a 2-3 times' longer shelf-life,

• Protect fish and seafood from microbial and oxidizing activities.

Physical protection is also important

• Ensure efficient protection of the fish against contamination,

• Protect with a bag or tray against grime during transport, and drying by ventilation of the cold chamber,

• Store the packed fish with other foodstuffs,

• Better manage your stock by the presence of the best-before-date

A ready-to-cook/eat fish solution

• Propose fish that is ready to cook or heat up after opening,

• Vacuum pack scraped, gutted, trimmed, filleted fish, cut into steaks, slabs or strips, depending on customer expectations,

• Become fashionable by getting into the sous-vide cooking of fish.