Storing and Mailing
Vacuum Packaged Fish
Prepared by Kristy Long, Ph.D.
Extension Food Science/Home Economics Specialist
and
Barbara Greene, Ph.D.
Extension EFNEP Coordinator, Retired
Visit the Cooperative Extension Service website at
www.uaf.edu/ces
8-92/KL-BG/2000
Reprinted September 2006
The University of Alaska Fairbanks Cooperative Extension Service programs are available to all, without regard to
race, color, age, sex, creed, national origin, or disability and in accordance with all applicable federal laws. Provided in
furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department
of Agriculture, Anthony T. Nakazawa, Director, Cooperative Extension Service, University of Alaska Fairbanks.
The University of Alaska Fairbanks is an affirmative action/equal opportunity employer and educational institution.
FNH-00221
CAUTION
Storing and mailing fish in vacuum-sealed packages – or
even airtight bags – can be risky. Vacuum packaging is
a method that can extend the storage life of food so that
food remains fresh-tasting. Vacuum packaging does not
preserve food.
Here are some suggestions to help keep fresh Alaska fish
safe to eat if you store or mail fish in vacuum packages.
STORING
Do not store vacuum packaged fish, smoked or raw, at room
temperatures or even for prolonged times at refrigerator
temperatures higher than 38° F.
Refrigerate vacuum packaged fish below 38° F for short
term storage—raw and home smoked fish for no longer
than 5 days; commercially smoked fish for the length of
time recommended by the manufacturer.
Freeze vacuum packaged fish at 0° F or lower for long term
storage—longer than 5 days. Thaw opened packages in the
refrigerator.
MAILING
Mail only frozen vacuum packaged raw or smoked fish.
Here’s how:
1. Freeze vacuum packaged fish at 0° F or lower. Label
package with the name of the product and the date.
2. Choose an insulated cooler that has 3⁄4 inch walls and is
slightly larger than the product.
3. Place the frozen, vacuum-packaged fish in the cooler. Fill
all spaces around the packages with lightly wadded up
newspaper.
4. Add frozen gel packs or blue ice as a top layer. Seal lid
on cooler with tape.
5. Tape a note to the cooler saying, “If this fish has begun
to thaw do not eat it.” Or, contact a University of Alaska
Fairbanks Cooperative Extension Service agent for an
informational card to enclose with your fish.
6. Place the insulated cooler in a cardboard box to protect
it. Label and send by overnight or two-day service.
DO NOT TAKE A CHANCE
Vacuum packaging PLUS fish (smoked or raw) PLUS warm
temperatures CAN EQUAL BOTULISM, a type of food
poisoning that can kill people. So, for safety's sake, Keep
the fish cold.
NOTE: Home-style vacuum packages may break if fish are
commercially flash-frozen in them.
Vacuum packages are sometimes confused with retort
pouches. Retort pouches are commercial containers
designed to withstand heat. Food packaged in retort
pouches is preserved by heat similar to canned food.
Fish in retort pouches may be stored unopened at
room temperature. Once the pouches are opened, the
fish must be refrigerated or frozen. Usually you can
recognize a retort pouch by its gold or silver color
and by the box it is placed in for protection.