Fish & Seafood

Getting quality right – from boat to table
Consumption of fish and seafood are becoming more popular with consumers as they form part of a healthier diet.
Food processors in fish and seafood industry must ensure the final product, whether it is frozen, chilled or packed in a modified atmosphere, maintains its original quality.

Food Freezing & Chilling

BOC provide quick-freeze technology which can help you preserve the fresh quality of fish and seafood and reduce the risk of contamination when handling these delicate products. Quick -freeze solutions also help to retain shape, texture and taste of fish and seafood even when it is coated in a sauce or has a high-water content.

Modified Atmosphere Packaging (MAP)
BOC can tailor solutions to meet the requirements of the fish and seafood packing industry, designed to help extend your fish and seafood products’ shelf life and improve quality.

BOC's dedicated field and in-house specialists have in-depth knowledge of the solution options available to you. We will work with you to develop the right gas mixture for modified atmosphere packaging of fish and seafood product.

Product	Gas mixture	Gas/product volume	Typical shelf life (Air)	Typical shelf life (MAP)	Storage temp.
Raw fish	40-90% CO2 + 10% O2 + 0-50% N2	200-300ml/ 100g fish	3-5 days	5-14 days	0-2 °C
Smoked fish	40-60% CO2 + 40-60% N2	50-100ml/ 100g fish	15 days	30 days	0-3 °C
Cooked fish	30% CO2 + 70% N2	50-100ml/ 100g fish	7 days	30 days	0-3 °C
Prawns (peeled, cooked)	40% CO2 + 60% N2	50-100ml/ 100g product	7 days	21 days	4-6 °C