Vacuum packing fish
For longer lasting, tasty and high-quality products
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?
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.
Vacuum packing fish
Soft air
This enables the optimal vacuum packing of sharp or sensitive products without damaging the product or vacuum bag.
Thermal label printer
Ultra-compact thermal printer (HACCP proof) for labeling products. Only in combination with the Advanced Control System.
Advanced Control System (ACS)
Advanced full color operating system with 20 pre-programmed or user-configurable programs and extra functions for optimal user-friendliness.
Liquid Control
Stops the vacuuming process when evaporation is detected. This prevents contamination of the chamber, oxidation of the pump, and dehydration and loss of weight
Tip: Choose a stainless steel machine
Salt corrodes certain materials, such as aluminium. If you work with salty products such as fish and shellfish, choosing a stainless steel vacuum packaging machine is the most durable option. This material is resistant to salt and easy to clean. The Henkelman range includes various models.
Need help choosing?
Depending on the products you are packaging, your wishes and your budget, there is a Henkelman machine to suit your needs. From a table model to a heavy duty version of a single or double chamber floor model that can vacuum seal for up to 20 hours a day. We are happy to help if you want to talk about the options or if you need help choosing the right machine.
Frequently asked questions
The corner of a vacuum bag curls due to the vacuum. You can prevent this by vacuum packing your fish on a flat piece of plastic or cardboard.
Yes. All our floor model vacuum packing machines are fitted with castors, so it is easy to move.
Yes, you can. However, the pump of the floor model vacuum packing machine runs continuously. The noise this makes can be experienced as a nuisance.