Packaging to Protect Seafood Quality

Seafood consumption has increased 30% to 16 pounds per person since 1980 (NOAA 2018), and today 1 billion people rely on seafood as a primary source of protein. From whole and filleted salmon, halibut, tuna, anchovies, and herring to lobster, shrimp, scallops, clams, crab, and oysters, seafood connects with health-conscious consumers and is affordable thanks to a robust global seafood trade and aquaculture expansion. Retaining seafood quality to satisfy these growing markets requires packaging t…