A disposable dry ice pack for fish offers ultra cold, moisture free refrigeration that preserves seafood quality from the moment it leaves the dock until it reaches your customer. Dry ice is solid carbon dioxide that sublimates at extremely low temperatures ( 78.5 °C/ 109 °F), so it can keep seafood frozen without melting or leaking. When used properly, a disposable dry ice pack can maintain frozen conditions for days, preventing bacterial growth and flavor loss. In this article you’ll discover why disposable dry ice packs are essential for fish transport, how to select the right pack, the safest way to pack fish, and what trends and innovations are shaping seafood logistics in 2025.
Why use disposable dry ice packs for fish shipping? Learn how they preserve quality and compare with gel packs and wet ice.
How to choose the best disposable dry ice pack in 2025? Understand key features like temperature stability, materials and reuse capability.
How do you pack fish safely with dry ice? Follow step by step instructions, including the right dry ice ratio and proper separation.
What regulations and safety rules apply? Discover hazard classifications, weight limits and labeling requirements..
Which trends will impact fish cold chains in 2025? Explore market growth, sustainable materials and smart monitoring technologies.
Why Use Disposable Dry Ice Packs for Fish Shipping?
Benefits Over Gel Packs and Wet Ice
Disposable dry ice packs keep fish frozen during transit by maintaining temperatures well below freezing. Unlike wet ice, which melts into water and may leak onto the product, dry ice sublimates directly into carbon dioxide gas, preventing moisture damage. Dry ice can lower temperatures below the freezing point, making it suitable for shipping frozen fish over long distances. Gel packs, by comparison, maintain temperatures around 0 °C (32 °F) and are better suited for live shellfish or refrigerated items. When shipping seafood, the choice of coolant depends on whether the fish is frozen or fresh:
Frozen fish: Dry ice delivers ultra cold conditions and can keep fish solidly frozen for multiple days. Airlines and carriers often prohibit wet ice because it melts and leaks, but dry ice is widely accepted.
Fresh fish: Fresh seafood should be kept as close to 0 °C (32 °F) as possible to prevent bacterial growth. Gel packs or flake ice are preferred because they keep the product cold without freezing it, whereas dry ice could over freeze fresh fillets, affecting texture.
Live seafood: Dry ice should not be used for live seafood such as lobsters or oysters. FedEx advises using gel coolants for live items because dry ice can suffocate or freeze live animals.
Beyond temperature control, disposable dry ice packs provide additional benefits:
No liquid residue: Since dry ice sublimates, there is no water to contaminate packaging or degrade quality. Wet ice requires waterproof liners to prevent leaks.
Compact and lightweight: Dry ice has lower density than water, so the same cooling capacity weighs less, reducing shipping costs.
Sanitary barrier: Sealed dry ice packs prevent direct contact between fish and coolant. This preserves flavor and texture; dry ice touching seafood can alter taste.
Extended shelf life: Maintaining low temperatures slows enzymatic and bacterial activity, extending the shelf life of frozen fish.
Disposable vs. Reusable Dry Ice Packs
Disposable dry ice packs are single use envelopes or sheets filled with absorbent material that holds dry ice pellets. They are designed for convenient one way shipping and eliminate the need for return logistics. Reusable dry ice packs, often built with durable shells and refill ports, may be cost effective for high volume shippers but require cleaning and retrieval after delivery. For occasional shipments or small businesses, disposable packs provide simplicity and reduce contamination risks.
Environmental Considerations
While dry ice itself is often produced from recycled industrial CO₂ and sublimates back into the atmosphere, disposable packaging materials can generate waste. Look for disposable dry ice packs made from recyclable or compostable materials. Some manufacturers offer plant based films that decompose within months. Using responsibly sourced dry ice and eco friendly packaging supports sustainability initiatives and aligns with consumer expectations.
Table: Comparing Cooling Methods
| Cooling Method | Temperature Range | Duration | Advantages | Disadvantages | Suitable for |
| Disposable Dry Ice Pack | Can lower temperature below freezing for days | 24–72 hours depending on insulation | Ultra cold, no meltwater, lightweight | Requires ventilation; not for live seafood | Frozen fish, shellfish when frozen |
| Gel Pack | Around 0–10 °C | 12–48 hours | Keeps fresh fish near 32 °F; safe for live shellfish | Doesn’t keep items frozen; can melt and leak | Fresh fish, live seafood |
| Wet Ice | 0 °C | 8–24 hours | Cheap and widely available | Generates water; often prohibited by carriers | Short distance fresh fish shipping |
| Phase Change Material (PCM) | Specific set points (e.g., 5 °C, −20 °C) | 24–72 hours | Reusable and stable temperature; custom ranges | Narrow temperature window; slower cooling | Refrigerated or lightly frozen seafood |
Practical Tips and Advice
Match the coolant to your product: Use disposable dry ice packs for frozen seafood; choose gel packs for fresh fish or live crustaceans. Avoid dry ice for live seafood to prevent suffocation.
Balance cost and reliability: Dry ice packs provide longer cold duration but may cost more; gel packs offer moderate cooling at lower cost.
Prevent direct contact: Always separate dry ice packs from fish with layers of cardboard or foam to avoid freezing or affecting flavor.
Real world example: A small seafood exporter shipping 30 lb of frozen salmon to customers across the country found that using disposable dry ice packs reduced spoilage rates by 75% compared with gel packs alone. The packs kept the fish at −20 °C, ensuring a firm texture and bright color upon arrival.
How to Choose the Best Disposable Dry Ice Pack in 2025
Choosing the right disposable dry ice pack for fish requires evaluating performance, safety and sustainability. Here are the most important criteria:
1. Temperature Stability and Duration
The best disposable dry ice packs maintain frozen conditions for at least 48–72 hours under typical transit conditions. Look for performance data specifying temperature range and retention times. Some premium packs offer multi layer insulation or self healing gel layers to extend cold duration. If you regularly ship across the country or internationally, select products tested for 72 hours or more.
2. Material Quality and Leak Prevention
Disposable dry ice packs should be constructed of tough, puncture resistant materials that prevent carbon dioxide escape and keep pellets contained. Multi layer films with high tensile strength reduce the risk of tearing during handling. A well sealed pack also minimizes gas release rates, making temperature control more predictable.
3. Size and Form Factor
Choose pack sizes that fit your insulated containers. Oversized packs waste space, whereas undersized ones provide insufficient cooling. Many suppliers offer sheets, blocks or pillow style packs that can be layered around the fish. For shipments in foam coolers or wax boxes, thin sheets are convenient and allow uniform coverage.
4. Sustainability and Disposal
Modern disposable dry ice packs may incorporate biodegradable films or recycled content. Assess whether the materials are compostable or recyclable in your region. Also consider the environmental footprint of your supply chain; using packs made from reclaimed CO₂ helps reduce greenhouse emissions.
5. Certification and Food Safety
Ensure that the manufacturer certifies their packs for food contact. The film should meet FDA or EU standards for food packaging and be free of contaminants. Some companies provide laboratory test data or third party certifications to verify safety.
| Feature | Importance for Fish Shipping | Explanation |
| ≥72 h cold duration | Crucial for long distance shipments | Maintains frozen conditions until delivery; reduces need for re icing |
| Puncture resistant film | Prevents leaks and ensures consistent cooling | Reduces risk of carbon dioxide escaping or pellet spillage |
| Food safe materials | Protects seafood from contamination | Certification from regulatory bodies indicates the pack is safe for direct contact |
| Eco friendly design | Supports corporate sustainability goals | Biodegradable or recycled films minimize environmental impact |
| Transparent documentation | Provides confidence and regulatory compliance | Suppliers should offer performance data, safety certificates and handling guidelines |
User Focused Recommendations
Test different pack sizes: Conduct small pilot shipments using several pack sizes to determine which configuration maintains the desired temperature without wasting space.
Inspect upon arrival: Encourage customers to check packaging and product temperature. If fish arrives warm or partially thawed, adjust pack quantity or shipping speed.
Combine with insulation: Disposable dry ice packs perform best when used with thick foam or insulated liners. Pre chill the container to maximize effectiveness.
Consider hybrid solutions: For multi temperature shipments (e.g., frozen fish and chilled sauces), combine dry ice packs with gel packs in separate compartments.
Case study: A fishery in Alaska switched from loose dry ice pellets to disposable dry ice packs with puncture resistant films. The change reduced pellet loss, simplified packing and cut customer complaints by 30%. Customers also appreciated the easier disposal and the absence of loose pellets.
How to Pack Fish Safely with Disposable Dry Ice Packs
Proper packing is essential to maintain seafood quality and comply with regulations. Follow this step by step guide:
Freeze or chill the fish. Frozen fish should be fully solid before packing. Fresh fish should be chilled to 0 °C (32 °F) but not frozen.
Select an insulated container. Foam coolers, two piece wax boxes, CF 60 boxes (50 lb capacity) or reusable rigid coolers are common options. Foam boxes provide good insulation but may require an outer corrugated box for air transport. Wax boxes are suitable for small quantities but offer limited insulation.
Prepare the disposable dry ice packs. Handle with insulated gloves and store packs in a well ventilated area. If using sheets, allow them to hydrate if required and freeze them until solid.
Line the container. Place a layer of cardboard or foam at the bottom to separate the fish from the dry ice pack. This prevents direct contact and reduces the risk of over freezing or altering taste.
Place the fish. Vacuum seal or tightly wrap fish fillets to minimize air. Remove as much air as possible because air insulates and can slow cooling. Arrange fish in a single layer for even cooling.
Add disposable dry ice packs. Position packs on top of and around the fish. Use multiple packs to cover all sides for uniform temperature. Avoid placing packs directly under fresh fish to prevent freezing.
Fill empty space. Use foam peanuts or crumpled paper to prevent movement. Reducing empty space also slows sublimation and improves thermal performance.
Vent the package. Don’t seal the container completely. Packages containing dry ice must allow carbon dioxide to vent to prevent pressure build up and possible explosion. Leave a small gap or use a vented lid.
Label and document. Mark the package with “Dry Ice” or “Carbon dioxide, solid” and list the net weight in kilograms. Also indicate “Keep Refrigerated” or “Frozen Fish” and include your phone number. Carriers often require this information for compliance.
Dry Ice Quantity
Determining the right amount of dry ice is crucial. Dry Ice Corp recommends using 5–10 pounds of dry ice per 15 quarts for a 24 hour shipment. For longer transit times, increase the amount proportionally. A 30 quart cooler shipping for 48 hours might require 20–30 pounds of dry ice packs. Always test different quantities under real conditions to ensure safe delivery.
Separation and Taste Preservation
Dry ice can alter the taste and texture of seafood if it directly contacts the product. To prevent this, vacuum seal fish and use protective layers (e.g., cardboard, foam, Merkle pads). Historical studies from the U.S. Fish and Wildlife Service found that using insulating pads above and below dry ice slabs prevented fillets from freezing and maintained quality. The pads acted as barriers, allowing carbon dioxide to circulate while avoiding direct contact.
Packaging Guide Table
| Step | Description | Why It Matters |
| Freeze/Chill Fish | Ensure fish is at the proper starting temperature before packing | Prevents microbial growth and ensures stable temperature during transport |
| Choose Insulated Container | Use foam, wax, or CF 60 boxes appropriate for quantity | Proper insulation maximizes dry ice efficiency |
| Line with Barrier | Add cardboard or foam between fish and dry ice | Prevents direct freezing and taste changes |
| Add Dry Ice Packs | Place packs around fish and fill voids | Maintains uniform cold and prevents shifting |
| Vent and Label | Leave vents; mark weight and hazard information | Complies with safety regulations and prevents explosions |
Practical Tips and Advice
Avoid overfilling: Leave room for gas expansion. An overfilled container with no ventilation can burst.
Time shipments carefully: Avoid shipping at the end of the week; packages may sit in warehouses over weekends. Send early in the week to ensure timely delivery.
Notify recipients: Alert your customer about expected delivery so someone can refrigerate the fish immediately.
Use protective gloves: Dry ice causes frostbite upon contact. Always handle packs with insulated gloves and safety goggles.
Actual case: A seafood company shipping cod fillets in a corrugated container lined with Merkle pads placed dry ice slabs between two fish boxes. In tests at ambient temperatures around 70 °F, the package maintained a low internal temperature for 40 hours, proving that insulated barriers effectively regulate dry ice cooling and prevent freezing.
Regulatory and Safety Considerations
Hazard Classification and Weight Limits
Dry ice (carbon dioxide, solid) is classified as a Class 9 miscellaneous hazardous material by the U.S. Department of Transportation and the International Air Transport Association. Each package shipped by air may contain up to 200 kg of dry ice. Ground shipments of dry ice without other hazardous materials are not regulated; however, carriers still require proper labeling.
Ventilation and Packaging Integrity
Vent containers: Dry ice sublimates, producing large volumes of CO₂ gas. A sealed container can explode if gas cannot escape.
Use strong packaging: Containers must withstand handling, vibration and temperature changes. Avoid materials that become brittle at low temperatures.
Inspect reused containers: Check for damage or contamination before reusing packaging.
Training and Documentation
Anyone preparing a dry ice shipment must complete hazardous materials training. UC Davis’s guide notes that employees must receive function specific training and recertification every two or three years depending on mode of transport. Shipments must include documentation with the proper shipping name (“Dry Ice” or “Carbon dioxide, solid”), UN 1845, class number, number of packages and net weight.
Hazard Risks
Dry ice presents three main hazards:
Explosion hazard: Sublimating CO₂ gas can cause sealed packages to rupture.
Suffocation hazard: In confined spaces, carbon dioxide displaces oxygen and can cause asphyxiation. Always handle dry ice in well ventilated areas.
Contact hazard: Touching dry ice may result in severe frostbite. Use protective gloves and goggles.
Fresh vs. Frozen Fish Regulations
Carriers have different rules for fresh and frozen fish:
Fresh fish: Must be packed with gel coolants or wet ice. FedEx recommends gel packs for shipments between 0 °C and 16 °C and states that dry ice should not be used for live seafood.
Frozen fish: Dry ice is an approved refrigerant. When shipping frozen fish, freeze the product first and place dry ice on top and around the sides.
| Category | Requirement | Explanation |
| Max dry ice | ≤200 kg per package | Limit set by IATA for air transport |
| Training | Hazardous materials training & recurrent certification | Ensures employees understand regulations |
| Labeling | Mark “Dry Ice” and weight; apply Class 9 label | Required for compliance and safety |
| Ventilation | Do not seal container; allow gas to escape | Prevents pressure build up |
| Fresh fish | Use gel packs (no dry ice) | Prevents suffocation of live seafood |
User Safety Tips
Wear protective gear: Always use gloves, goggles and long sleeves when handling dry ice to avoid burns.
Store properly: Keep dry ice in insulated, vented containers away from children and pets.
Warn recipients: Indicate “Contains Dry Ice” on packages and instruct customers not to touch the packs directly.
Avoid direct contact with food: Vacuum seal fish and separate the packs to maintain quality.
Practical example: An unvented cooler filled with dry ice was sealed with tape and ruptured due to gas pressure. This accident emphasizes the importance of venting and following packaging guidelines.
2025 Trends and Innovations in Seafood Cold Chain
Trend Overview
The dry ice industry is expanding rapidly. According to market projections, the global dry ice market is expected to grow from roughly US$1.92 billion in 2024 to US$3.90 billion by 2033, a compound annual growth rate of 8.2%. Cold chain logistics—including seafood—account for nearly 40% of dry ice consumption. Disposable dry ice packs play a pivotal role in this growth, providing safe, compliant refrigeration for perishable goods.
Latest Progress at a Glance
Automation and production capacity: Major producers are opening new facilities with automated lines in North America and Europe to meet rising demand. Increased capacity ensures a steady supply of dry ice packs for seafood exporters.
Carbon capture partnerships: Companies are partnering with carbon capture firms to source CO₂ sustainably. This reduces the carbon footprint of dry ice packs and aligns with corporate sustainability goals.
Biodegradable and compostable films: New disposable packs use plant based films that decompose in months. These innovations address environmental concerns associated with single use plastics.
Self healing gel layers and smart sensors: Some packs incorporate self healing gels that close small punctures, extending cold duration. Others include integrated Bluetooth sensors that record temperature and location, allowing seafood suppliers to monitor shipments in real time.
Customized size options: Manufacturers are offering custom sized disposable packs tailored to specific container dimensions, reducing void space and optimizing cooling efficiency.
Market Insights
Drivers: Growth in online seafood delivery and consumer demand for high quality fish products increase the need for reliable cold chain solutions. Restaurants and meal kit services rely on frozen fish shipments to meet customer expectations.
Challenges: Carbon dioxide supply constraints and high energy costs can affect dry ice availability. Additionally, the industry requires skilled labor trained in handling hazardous materials.
Opportunities: Innovations in vacuum insulation panels, hybrid cooling systems and digital monitoring open new markets. Recyclable or compostable disposable packs may attract environmentally conscious consumers.
Frequently Asked Questions
Q1: How much dry ice do I need to ship fish?
Generally, use 5–10 pounds of dry ice per 15 quarts of container volume for a 24 hour shipment. Increase the amount for longer durations, and always test under real conditions.
Q2: Can I ship fresh fish with a disposable dry ice pack for fish?
Fresh fish should be kept near 32 °F (0 °C) using gel packs or wet ice. Dry ice can over freeze fresh fish, altering texture. Use disposable dry ice packs only for frozen fish.
Q3: Is a disposable dry ice pack safe for live seafood?
No. FedEx advises using gel coolants for live seafood because dry ice may suffocate or freeze live animals.
Q4: How long do disposable dry ice packs last?
High quality disposable dry ice packs can maintain frozen conditions for 24–72 hours depending on insulation and ambient temperature. Always test for your specific route and packaging.
Q5: What should I write on the box when shipping with dry ice?
Label the package with “Dry Ice” or “Carbon dioxide, solid” and include the net weight in kilograms. Also mark “Keep Frozen” or “Contains Dry Ice” to warn recipients.
Q6: How should I dispose of a disposable dry ice pack after delivery?
Let unused dry ice sublimate in a well ventilated area away from children and pets. The film can often be recycled if it is made from recyclable plastics or composted if it is biodegradable. Check local recycling rules.
Summary and Next Steps
Key Takeaways
Disposable dry ice packs for fish provide powerful, mess free cooling that keeps frozen seafood safe and fresh during shipment. They outperform gel packs and wet ice when it comes to maintaining sub zero temperatures and preventing moisture damage. To choose the right pack, evaluate temperature stability, material quality, size and sustainability. Proper packing practices—freezing or chilling fish, using insulated containers, separating dry ice from product, and venting the package—ensure safety and compliance. Regulatory compliance requires labeling, hazardous materials training and adherence to weight limits. With market demand growing and innovations emerging, disposable dry ice packs remain essential for seafood shipping in 2025.
Actionable Advice
Assess your shipments: Determine whether you are shipping frozen, fresh or live seafood and select the appropriate coolant (dry ice vs. gel packs).
Calculate dry ice requirements: Use 5–10 lbs per 15 quarts for 24 hour shipments and adjust for longer durations.
Invest in quality packaging: Combine disposable dry ice packs with thick insulation, protective barriers and secure venting.
Train your staff: Ensure that employees who handle dry ice have up to date hazardous materials training.
Stay informed: Follow industry trends—such as biodegradable films and smart sensors—to enhance sustainability and traceability.
Partner with reliable suppliers: Work with companies that provide performance data, food safe certifications and sustainable materials.
About Tempk
Tempk is an innovator in cold chain solutions, specializing in high performance disposable dry ice packs and insulated containers for seafood and other perishable goods. Our products are engineered to maintain frozen conditions for extended periods while using recyclable or compostable films, minimizing environmental impact. We adhere to strict food safety standards and support customers with real time monitoring solutions to ensure compliance throughout the shipping process. With years of experience serving fisheries, food distributors and meal kit companies, we help you deliver quality seafood safely and sustainably.
Ready to secure your seafood shipments? Contact Tempk’s experts for personalized recommendations and discover how our disposable dry ice packs can keep your fish fresh in 2025 and beyond.
