Vacuum packing fish

Perfectly packaged fish and shellfish

Vacuum sealing fish, shellfish and salty vegetables from the sea prevents spoilage and extends the shelf life of high-quality seafood. From the fish processing industry to gastronomy, vacuum packing plays an essential role in maintaining the highest product quality while meeting all food safety standards and ensuring optimal process efficiency. From juicy salmon filets to delicate shellfish, vacuum packing is not only a way of preserving food for longer, but also offers a wide range of options for preserving flavour, texture and freshness.

Which fish products can be vacuum sealed?

Whole salmon steak

Large fish products such as salmon and squid can be vacuum packed whole using a Henkelman machine.

Shellfish

Sharp products can easily be vacuum sealed using the soft air function.

Cooked vis

Delicate products such as cooked fish can be kept longer without breaking apart.

Marinated products

Vacuuming helps marinades to penetrate deeper into your fish products, resulting in even more flavour.

Advantages of vacuum packing fish

Longer shelf life

Removing air from the packaging significantly extends the shelf life of fish and shellfish while maintaining its quality. The chance of spoiling is reduced, which keeps food waste to a minimum.

Preservation of flavour and texture

Removing all the air from your packaging preserves the natural flavour and texture of the product. The tasty juices and fatty oils that are naturally present in fish are retained in the product for longer.

Prevention of freezer burn

Vacuum sealing protects fish and shellfish against freezer burn. As there is virtually no air left inside the packaging, dehydration and discolouration of your fish products is prevented.

Efficient storage and transport

When all the air has been removed from a package, it logically takes up less space. The vacuum packing also protects your product against cross-contamination and external factors, which means that you can easily stack vacuum packed fish and shellfish. This increases your logistic efficiency.

Marinating and preparation

Vacuum sealing makes it possible to marinate fish and shellfish before packaging them. This means that flavours are absorbed deeper into the product, which enriches the taste.

Vacuuming fish

Vacuum packing fish and shellfish is easy with the right vacuuming machine. Make sure your products are prepared properly. This means: portion or marinate your product, remove any excess liquid and place the chilled product into the correct vacuum bag. Place the bag inside the machine, select the right program and initiate the vacuuming process. When all air has been removed from the packaging, the bag is sealed and the chamber fills with air again. Now you can remove your products. Depending on the product you are vacuuming, you can also use the following useful functions during the vacuuming process:

Frequently asked questions

Can I also place a floor model vacuum packing machine at the front of the shop?

Can I easily move a floor model vacuum packing machine?

How do I prevent the corners of the vacuum bag from curling?

Vacuum packing Fish

Perfectly packaged fish and shellfish