From the moment seafood is harvested, strict temperature control is essential to preserve freshness, texture, and food safety.
Products such as fish, shrimp, shellfish, and live seafood typically require transport temperatures between 0°C and 4°C. Even short temperature fluctuations can accelerate spoilage and lead to quality loss.
Cold Chain Tips for Seafood Transportation:
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Use insulated corrugated cartons with thermal liners to reduce heat exchange
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Avoid direct contact between ice packs and products to prevent freezing damage
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Ensure strong carton compression strength to withstand wet and stacked conditions
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Choose moisture-resistant materials to maintain box integrity
As global seafood exports continue to grow, reliable and sustainable cold chain paper-based packaging is becoming a preferred solution for both exporters and logistics providers.