Freshly caught fish must be processed quickly in order to optimally retain its quality. Therefore it is usually processed and frozen while still on the ship. Ready meals in packaging suitable for cooking are increasingly popular with consumers, so it is hardly surprising that vacuum bags from ALLFO are also the first choice for packaging fish. The bags’ excellent sealing properties, their puncture resistance and temperature tolerances from minus 40°C to plus 121°C make them suitable for a wide range of applications. There is no risk of flex-cracking or discoloration during storage or transport, even with frozen fish.
To the growing market of fresh, frozen and smoked fish, ALLFO offers a well-equipped warehouse with numerous bag types, which are quickly available in different thicknesses and sizes, including various functionalities, even in large quantities. Good for the consumer to know: The vitamins and fatty acids of fish dishes are equally preserved when frozen or during the cooking process. The same applies, of course, to the taste, texture and colour of the fish.
Individual packaging solutions
In case the right bag is not in stock, our in-house product development offers the opportunity to create your own individual solution for your packaging project. You provide the fish - we bring innovation, experience and competence, complemented by the quality of our materials, professional production and fast delivery. In the end, your fish is perfectly packaged and convinces your customers at the point of sale.
Vacuum bags for fish:
- Suitable for freshly caught fish
- Tolerate temperatures from -40°C to +121°C
- Wide range of different bag types
- Vitamins and fatty acids are retained
- Appetizing taste, texture and colour of the fish is maintained throughout preparation
Do you intend to package fish and would like to know which vacuum bag is the right choice? We will be happy to advise you. Just give us a call or write to us.