Seafood

Fish and other seafood are especially sensitive to the development of unwanted colours and smells. MAP (Modified Atmosphere Packaging) is a very effective packaging technique to delay this development and to increase the shelf-life of the product. As is vacuum packaging.

Before seafood is being sold for consumption, it will be filleted, sprinkle-coated, smoked, conserved or processed in another way. Whatever processing has taken place or still needs to take place, SEALPAC provides you with a suitable packaging system. Specifically aimed at unprocessed shrimps, SEALPAC has invented Gamba Packaging. But we also have a solution for pre-sliced salmon, eel, mussels, herring in salt water, etc.