The growing awareness that seafood is a healthy dietary option has resulted in greater consumer demand. And, as seafood offerings on menus increase, so does the need for cost savings. Value-added products must be high-quality, consistent, efficient, portion-controlled and, theoretically, stable in price. Packaging plays an important role in meeting these goals.
Products come in vacuum pouches to prevent the fish from oxidizing, and they extend shelflife and allow portions to be pre-seasoned, marinated, glazed, moisture-enhanced or sauced. Many quality commodity fish and shrimp products are packaged in bulk, and supplied with seasonings, marinades and sauces to be added at the store level. Raw or pre-cooked items with sauces or marinades also can be regenerated in a number of methods. Special roll stock film is necessary for boilable products and for microwave cooking or steaming. Extended hot holding also can be achieved with the right packaging, with moisture locked in right until service.