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.