If you catch king crabs in Alaska, swordfish in Baja, California or wild lobsters in Maine, you might be interested in sending the fish to family and friends or even selling it to distributors and restaurants. If so, you will need to ship the fish properly to ensure it will arrive safely to its destination.
Instructions
- 1 Vacuum-seal your fish to help prevent freezer burn.
2 Deep-freeze the vacuumed-sealed fish. The deep-freeze should result in a temperature under -22 degrees, though as long as it is under -5 degrees, the fish is safe for travel.
3 Use gel packs or dry ice as cooling materials for shipping your fish. While dry ice stays very cold, the carbon dioxide that is emitted through its melting is harmful for the environment. In addition, it is heavier and more expensive than gel ice.
4 Purchase a box for your fish shipment. Ensure that the container offers enough room for your fish and ice but is not much larger than necessary, as this requires additional ice. Plastic foam is the preferable because it is lightweight, well-insulated and sturdy.
5 Select a shipping method for your fish. You can choose truck, air, rail or ship, depending on where you are shipping to and from. Air travel is the fastest but also the most expensive method, and most air carriers don't offer refrigerated travel. Trucks, railroad companies and ships offer frozen and refrigerated container areas.
6 Wrap the fish in the ice and pack it into the box. Generally you need around one pound of ice for about 25 pounds of fish, but you need to ensure that bulky items, such as crab legs, get extra ice to protect them from the air spots in the packaging.
7 Seal the box securely using both straps and tape.
8 Label the box with the recipient's address and name. In addition, label the box on all sides with lettering and stickers warning to "keep frozen." If shipping via truck, ship or railway, inspect the refrigeration car before loading your materials.
9 Notify the recipient of the time and place to pick up the frozen fish package. If the fish is slightly thawed but still frozen under 40 degrees, it can be refrozen immediately to avoid losing quality.
