Seafood safety experts say there are dangers in the packaging of your frozen fish. This is what you should do instead. While fresh fish may seem like the best option when it comes to purchasing ...

It doesn’t hurt that the packaging of many newer producers is often easy on the eyes: The artful boxes and tins of fish make for an ultra-chic (and economical) gift. Many tinned fish companies ...

DS Smith's corrugated board seafood box claims to keep fish fresh at under 40°F (~4.44°C) for over 40 hours in cold chain ...

Botulism risk comes from the bacteria Clostridium botulinum, an anaerobic bacterium that thrives in low-oxygen environments like vacuum-sealed packaging. If frozen fish in vacuum-sealed packs is ...

Thawing fish in its original packaging can be dangerous and even cause botulism, according to food scientists. They recommend ...

Now celebrating its third year, the Seafood Industry Climate Awards (SICA) is Acme Smoked Fish Foundation’s signature program ...

A recent article published in Global Challenges proposed a novel approach to lowering mercury levels in fish meat during post-packaging storage, which could potentially extend its safe consumption ...

This project has been selected in the Design – Packaging category in The Annual 2019, CR’s award scheme celebrating the best in commercial creativity Canned fish isn’t terribly exciting; it’s the sort ...

According to the team, they created a new method of packaging that puts the tuna in a water-based solution that contains 1.2% cysteine, an amino acid that draws mercury out of the fish.

DS Smith, a leading fiber-based packaging manufacturer, which was acquired by International Paper in 2025, is helping seafood processors reduce costs ...