How to Use Dry Ice Packs for Seafood Shipping in 2025

Shipping seafood isn’t just about speed—it’s about maintaining the right temperature from dock to doorstep. Dry ice packs offer reliable cooling without messy water, making them ideal for frozen seafood shipping. En 2025, regulations and customer expectations are stricter than ever, so this guide shows you how to choose the right dry ice quantity, prepare packaging, comply with safety rules, and harness the latest innovations. With the right methods, you can deliver seafood that tastes like it was just caught.

• Understand how dry ice packs work and why they’re essential for frozen seafood shipments – including their sublimation at ultra-low temperatures and moisture-free coolingtempcontrolpack.com.

• Calculate the amount of dry ice needed for different transit times and package sizes – using practical formulas and real-world examplestempcontrolpack.com.

• Choose the right packaging and insulation materials – including leak-proof containers, polystyrene liners, and venting to safely release carbon dioxide gasfedex.com.

• Comply with 2025 regulaciones, requisitos de etiquetado, and safety guidelines for dry ice shipments – understanding UN 1845 etiquetado, límites de peso, and hazardous goods documentationbarcomercury.com.

• Stay ahead of industry trends and innovations – such as smart containers, eco‑friendly insulation, and improved dry ice productiontempcontrolpack.com.

Why Choose Dry Ice Packs for Seafood Shipping?

Dry ice’s unique properties keep seafood frozen

El hielo seco es dióxido de carbono sólido. A diferencia de los paquetes regulares de hielo o gel, él Susilimaciones—turns directly from a solid to gas—at –78.5°C (–109.3 ° F). This process absorbs heat and maintains an ultra‑low temperature without leaving any water residuenexair.com. The lack of moisture keeps fish texture intact, prevents bacterial growth, and eliminates soggy packaging. Because dry ice is lighter than water-based refrigerants and leaves no meltwater, it reduces shipment weight and mess. En la industria alimentaria, dry ice is prized for keeping perishable seafood, frutas, and vegetables cold during transportbarcomercury.com.

How dry ice compares to other refrigerants

Other cooling methods have limitations. Gel packs maintain temperatures around 2–8°C, which is fine for live seafood or refrigerated items but inadequate for frozen fish. Wet ice leaves water that can damage packaging and accelerate spoilage. Dry ice provides much colder temperatures (below –18°C) and evaporates into harmless CO₂ gastempcontrolpack.com. Sin embargo, because carbon dioxide gas can build up pressure, packages must be vented and not sealed airtightfedex.com.

Understanding sublimation and safety

Sublimation rates vary with transit time and insulation. Bloques, slices, or pellets of dry ice have different surface areas and melting rates. More surface area means faster sublimation, which can be useful for quick cooling but requires careful calculation to avoid over‑cooling or wasting dry icenexair.com. Safety measures are essential: direct contact with dry ice causes frostbite, so always wear insulated gloves, and ensure the shipping container allows CO₂ to ventbarcomercury.com.

Comparison of Refrigeration Methods

Practical tips and real-life advice

• Use moisture barriers: Place seafood in sealed, leak‑proof bags before placing them near dry ice to prevent direct contact and freezer burnalaskacargo.com.

• Ventilation is non‑negotiable: Never seal dry ice in an airtight plastic bag or steel drum. Vent holes or gaps allow CO₂ to escape, preventing pressure buildup and potential rupturefedex.com.

• Personal protection: Always wear gloves and safety goggles when handling dry ice. Touching it directly can cause frostbitenexair.com.

Ejemplo de caso: A West Coast seafood distributor ships 10 kg of frozen salmon to New York. Following Tempk’s guidelines, they line an insulated container with polystyrene foam and place 4.5 kg of dry ice pellets at the bottom. The salmon, wrapped in moisture-resistant bags, sits above the ice. The container has small vent holes. Después 36 hours in transit, the fish arrives fully frozen, and the dry ice has mostly sublimated. Proper planning prevented spoilage and leakage while avoiding over-cooling.

How Much Dry Ice Do You Need for Seafood Shipping?

General guidelines for calculating dry ice quantity

The amount of dry ice required depends on package size, transit duration, temperatura ambiente, and insulation quality. Tempk 2025 guidelines suggest 5–10 pounds (≈2.3–4.5 kg) de hielo seco por 24 horas de transito y 10–15 pounds (≈4.5–6.8 kg) for shipments up to 48 horastempcontrolpack.com. These values assume a standard insulated container (15–25 liters). For larger coolers or higher ambient temperatures, you may need additional dry ice. NexAir emphasizes matching the grade (blocks vs. bandear) and calculating the optimal quantity using transit time, aislamiento, y condiciones ambientalesnexair.com.

Factors that affect dry ice usage

1. Tiempo de tránsito: Longer transit times require more dry ice to compensate for sublimation. Multiply the base rate (p.ej., 5 lbs/24 h) by the number of days in transit.

2. Temperatura ambiente: Hot climates accelerate sublimation; consider adding 20–30 % extra dry ice for summer shipments or when shipping to tropical regions.

3. Calidad de aislamiento: High‑R‑value materials and multi‑layer insulation slow down heat transfer and reduce the amount of dry ice needednexair.com.

4. Container Size: A container that’s too large will have extra empty space, causing faster sublimation. Choose a snug fit so the dry ice focuses on cooling the product rather than the air around ittempcontrolpack.com.

5. Product Mass: Larger masses of frozen seafood have higher thermal inertia and may need slightly less dry ice per kilogram. En cambio, small shipments might lose heat more quickly.

Practical calculation example

A 20‑kilogram shipment of frozen shrimp needs to travel 36 horas. According to the guidelines, you should plan for 10–15 pounds of dry icetempcontrolpack.com. Because the transit time is 1.5 días, a mid‑range approach of 12 libras (≈5.4 kg) of dry ice is sensible. If the shipment includes premium insulation and ambient temperatures are moderate (15–20°C), you could use 10 libras. Sin embargo, shipping to a warmer destination (30°C) warrants the upper end of 15 libras.

Tips for calculating dry ice

• Start with the base guideline (5 lbs/24 h) and adjust based on transit time and container volume. Agregar 20 % extra for high ambient temperatures or heavy packages.

• Use pellets for quicker sublimation and blocks for slower, sustained cooling. A combination of both can provide immediate cooling and longevitynexair.com.

• Test your packaging strategy. Conduct a trial run with temperature loggers to see how long the dry ice maintains the desired temperature. This helps refine your calculations and avoid over‑cooling.

Ejemplo de caso: A small seafood retailer in Miami shipped 5 kg of frozen scallops to Chicago during summer. They used 8 lbs of dry ice but didn’t factor in the high ambient temperature and thin insulation. The scallops arrived partially thawed. After adjusting the dry ice to 12 lbs and adding an extra layer of foam insulation, subsequent shipments remained frozen, highlighting the importance of adjusting for environment and container quality.

Packaging and Insulation: Preparing Seafood for Dry Ice Shipping

Selecting the right container

Choosing appropriate packaging is critical. FedEx 2025 Dry Ice Job Aid recommends using robust fiberboard (corrugated cardboard), plastic, or wooden boxes with a layer of polystyrene foam for insulationfedex.com. Styrofoam must not be the outer container unless approved. For seafood shipments, Alaska Air Cargo suggests durable, watertight packaging such as metal or hard‑plastic coolers or commercially manufactured seafood boxesalaskacargo.com. Avoid reused containers; they may be weakened and prone to leaks.alaskacargo.com.

The container should accommodate both the dry ice and seafood snugly, leaving minimal empty space but enough room for ventilation. Dry ice should be placed en la parte inferior of the container with seafood above it to prevent freezer burntempcontrolpack.com.

Insulation layers and moisture control

Add a layer of polystyrene foam or vacuum‑sealed insulation inside the outer box. The foam should not be sealed airtight; small gaps allow CO₂ to ventfedex.com. Use leak‑proof liners or sealed plastic bags around seafood to prevent condensation from contaminating packagingalaskacargo.com. Multi‑wall corrugated boxes can include 4‑mil polyethylene liners Para evitar fugasalaskacargo.com.

When shipping live shellfish, such as crabs or lobsters, use approved insulated totes or wet‑lock cartons and clearly mark “This Side Up”alaskacargo.com. Live seafood requires gel ice packs rather than dry ice because they must stay above freezing. Dry ice would suffocate them by displacing oxygentempcontrolpack.com.

Ventilación: prevenir la acumulación de presión

Dry ice releases carbon dioxide gas which can build up pressure and rupture sealed containers. Both FedEx and Mercury stress never to place dry ice inside sealed plastic bags or sealed drumsfedex.combarcomercury.com. Packaging should allow CO₂ to escape, either through vent holes or a loosely fitting lidfedex.com. If using a plastic cooler, keep the drain plug open or drill small ventilation holes.

Pre-shipping preparation steps

1. Freeze or chill seafood thoroughly. Alaska Air Cargo advises that seafood shipments should withstand 48 hours without refrigeration; pre-freezing ensures the product starts coldalaskacargo.com.

2. Wrap seafood securely. Use vacuum-sealed or sealed plastic bags to minimize air and moisture exposure.

3. Line the container with insulation. Place polystyrene or vacuum-sealed insulation along the sides and bottom of the outer box.

4. Place dry ice at the bottom. Insert blocks or pellets of dry ice, ensuring they don’t touch the seafood directly. For extra protection, place a cardboard divider between the dry ice and seafood.

5. Add seafood and filler. Load the seafood on top, filling any gaps with crumpled paper or foam to prevent shifting and maintain cold air pockets.

6. Sello y etiqueta. Close the container securely with strapping tape. Leave vents open for CO₂. Label the box clearly (see next section).

Packaging materials comparison table

User-friendly tips

• Test packaging ahead of time: Conduct a trial run with a temperature logger to ensure your container design keeps seafood frozen for the intended duration. Adjust insulation or dry ice quantity if temperatures deviate.

• Reinforce corners and seams: Use water-resistant tape along edges to prevent leaks but avoid sealing vent holes.

• Reuse responsibly: Do not reuse old seafood boxes; residual odors and moisture can compromise new shipmentsalaskacargo.com.

Ejemplo de caso: A seafood exporter attempted to save costs by reusing polystyrene boxes. During transit, the old boxes cracked, causing leakage and a recall. Switching to new fiberboard boxes with foam liners improved durability and reduced product loss.

Etiquetado, Documentation and Safety Regulations for Dry Ice Shipments

Understanding the regulatory landscape

El hielo seco se clasifica como un Clase 9 Material Peligroso (Y 1845). Shipping regulations vary by carrier, but core requirements are outlined by the International Air Transport Association (IATA) y los EE. UU.. Departamento de Transporte (PUNTO). Mercury Logistics notes that improper handling of dry ice can lead to dangerous levels of carbon dioxide in confined spaces, which may cause unconsciousness or worsebarcomercury.com. To mitigate risks, shipments must be packaged, marked and labeled appropriately.

Key labeling and marking requirements

• Nombre de envío adecuado: Mark the package with “Dry Ice” or “Carbon Dioxide Solid” next to the hazard labelfedex.com.

• Número de la ONU: Incluir Y 1845 on the same surface as the hazard labelfedex.com.

• Net Quantity: Record the net weight of dry ice in kilograms (1 kg = 2 lb)fedex.com.

• Etiqueta de peligro (Clase 9): Apply the diamond‑shaped Class 9 etiqueta (100 mm x 100 milímetros) and do not write inside the diamond borderfedex.com.

• Shipper and Consignee Information: Durably mark the name and address of both the shipper and recipient on the packagefedex.com. Use permanent ink or a self‑adhesive shipping label; do not put labels inside plastic pouches.

• Maximum weight limits: FedEx specifies a maximum of 200 kg de hielo seco por paquetefedex.com. Alaska Air Cargo requires special documentation (Dangerous Goods) for shipments containing more than 5.5 libras (≈2.5 kg) de hielo secoalaskacargo.com.

Documentation and training

Employees preparing shipments with dry ice must be trained in hazardous goods regulationsfedex.com. Para envíos internacionales, contact your carrier (Fedex, Unión Postal Universal, or airline cargo service) to verify commodity acceptability and weight limitsfedex.com. Keep safety data sheets (SDS) and shipping papers available for handlers and emergency respondersbarcomercury.com. Many carriers provide specialized dry ice labels free of chargefedex.com.

Safety tips for handling and shipment

• Ventilate packages and work areas: CO₂ gas can accumulate in small spaces. Ensure that packaging vent holes are open and avoid storing dry ice in sealed roomsbarcomercury.com.

• Use protective equipment: Use guantes aislados, safety goggles, and avoid skin contactnexair.com.

• Store dry ice properly: Keep dry ice in insulated containers at room temperature or slightly cooler; avoid freezers, as they can deactivate thermostats.

• Limit exposure to confined spaces: Do not transport dry ice in the passenger compartment of a car without proper ventilation. CO₂ buildup can lead to respiratory problems.

• Follow carrier-specific rules: Airlines and parcel carriers have varying limits on dry ice weight and packaging types. Always check the latest guidelines on their websites or with their customer servicefedex.com.

Mesa: Regulatory requirements at a glance

Practical Scenario: A seafood exporter neglected to label the net weight of dry ice on their package. During an inspection, the shipment was delayed, incurring storage fees and causing product thaw. After updating their packaging to include the required UN 1845 label and weight, subsequent shipments passed inspection quickly.

Shipping Live vs. Frozen Seafood: Choosing the Right Refrigerant

Frozen seafood requires dry ice

Frozen fish, scallops, and shrimp must remain below –18°C (0°F) to prevent thawing and bacterial growthtempcontrolpack.com. Dry ice is the only refrigerant that can maintain such low temperatures without moisture. It’s ideal for frozen fillets and bulk shipments of fish or shellfish, as long as you follow packaging and labeling guidelines.

Gel packs for live or chilled seafood

Live shellfish and chilled products should not be packed with dry ice. The extreme cold can kill live animals and ruin delicate textures. En cambio, use gel packs or wet gel ice to keep live seafood at refrigerator temperatures (2–8 ° C). Coldkeepers notes that gel packs are suitable for fruits, verduras, y productos lácteos, while dry ice is reserved for goods requiring freezing, like ice cream or seafoodcoldkeepers.com. Alaska Air Cargo echoes this by recommending gel ice packs for holding perishables at proper temperatures and banning wet icealaskacargo.com.

Special considerations for live shellfish

When shipping live crabs or lobsters, pack them in approved insulated totes or wet‑lock cartons and mark “This Side Up” clearlyalaskacargo.com. Provide ample moisture (seaweed or damp paper) and ventilation holes so they can breathe. Gel packs should surround but not touch the animals directly, ensuring they stay cool without freezing. Live shipments often require next‑day delivery and may be subject to weight limits; check with your carrier.

Mixing refrigerants

For shipments that include both frozen and chilled items—such as a surf‑and‑turf combo—you can combine dry ice and gel packs in the same package. Create separate sections with cardboard dividers, using gel packs near chilled items and dry ice near frozen goods. Ensure that ventilation and labeling requirements for dry ice are still met.

Innovations and Trends in Dry Ice Shipping for 2025

Smart shipping containers and IoT monitoring

One of the most exciting trends is the use of smart shipping containers equipped with temperature sensors and GPS trackers. These containers send real‑time alerts if the internal temperature deviates from the safe rangetempcontrolpack.com. This technology allows shippers to take corrective action during transit, preventing spoilage and ensuring compliance. Some containers even adjust insulation or coolant release automatically.

Eco‑friendly materials and sustainability

Environmental concerns are driving the adoption of biodegradable insulation materials and recyclable packagingtempcontrolpack.com. Instead of traditional polystyrene foam, companies are exploring plant‑based foams and compostable liners that maintain insulation performance while reducing waste. Reusable dry ice packs made from durable materials reduce single‑use plastic and can be returned through reverse logistics programs.

Improved dry ice production and supply chain efficiency

Advancements in carbon capture and dry ice production have lowered costs and improved availability. More efficient sublimation control extends the effective life of dry ice, reducing waste and allowing smaller quantities to provide the same cooling effecttempcontrolpack.com. Logistics platforms integrate dry ice supply with demand forecasts, ensuring that carriers maintain adequate stocks without over-ordering.

Digital tools for planning and compliance

Route optimization and delivery management software, such as EasyRoutes, are helping seafood shippers plan efficient routes and monitor deliveries in real timeroundtrip.ai. Digital compliance checklists remind shippers to include proper labels, weight declarations, and training documentation, reducing human error. Some systems integrate directly with carriers to pre‑approve shipments and avoid delays.

Greater emphasis on E‑commerce and direct‑to‑consumer

The rise of online seafood marketplaces means more small businesses are shipping seafood directly to consumers. This shift demands user‑friendly packaging, clear instructions for consumers on handling dry ice, and interactive tools (like online calculators) to help small producers determine the right amount of dry ice. Offering real‑time tracking and delivery notifications improves customer satisfaction and retentionroundtrip.ai.

Common Mistakes and How to Avoid Them

Avoid under‑estimating or over‑estimating dry ice

Using too little dry ice leads to thawing, while using too much wastes money and may over‑cool products. Follow the 5–10 lbs per 24 hours guideline and adjust based on your specific conditionstempcontrolpack.com. Conduct test shipments to refine your calculations.

Don’t block CO₂ venting

Sealing dry ice in airtight bags or containers can cause pressure buildup and rupturesfedex.com. Use vented packaging and avoid overfilling the container.

Label everything correctly

Failing to include the “Dry Ice” label, Y 1845, peso neto, and hazard sticker can result in delays or finesfedex.com. Invest in pre‑printed labels or use carrier-supplied dry ice labels.

Don’t ship live seafood on dry ice

Live crabs, lobsters, and other shellfish need gel packs and breathable packaging. Dry ice can suffocate themtempcontrolpack.com.

Plan for transit time and seasonal variability

Hot weather accelerates sublimation; cold weather slows it. Add extra dry ice in summer or for shipments through warm regions. Monitor seasonal challenges and communicate with carriers to plan around delayscoldkeepers.com.

Ejemplo de caso: An online seafood seller used a generic Class 9 label but omitted the UN 1845 number. The package was held at an airport until corrected, causing spoilage. After updating their labeling process and training staff, the company avoided similar errors and reduced shipping delays.

Preguntas frecuentes

Q1: Can I use dry ice packs to ship live lobsters or crabs?
No. Dry ice keeps products frozen, so it will kill live shellfish. Use gel packs or wet ice to maintain refrigerator temperatures and breathable packagingtempcontrolpack.com.

Q2: What is the maximum amount of dry ice allowed when shipping seafood?
FedEx permite llegar a 200 kg de hielo seco por paquetefedex.com, but carriers often require Dangerous Goods documentation for shipments containing more than 5.5 libras (≈2.5 kg) de hielo secoalaskacargo.com. Always check your carrier’s current guidelines.

Q3: How long do dry ice packs last when shipping fish?
A general rule is that 5–10 lbs of dry ice keeps seafood frozen for about 24 horastempcontrolpack.com. Higher quantities and better insulation can extend this to 36–48 hours. Conduct trial shipments to be sure.

Q4: Do I need special training to ship dry ice?
Sí. Employees handling dry ice shipments must be trained in hazardous materials regulations and understand labeling, documentación, and safety proceduresfedex.com. Check with your carrier for training resources.

Q5: Are there alternatives if I can’t use dry ice?
For live or chilled seafood, gel packs are a safe alternativecoldkeepers.com. For frozen products, some carriers offer refrigerated cargo services or phase change materials (PCM) designed for subzero temperatures.

Resumen y recomendaciones

Control de llave

Shipping seafood with dry ice packs requires balancing temperature control, seguridad, y cumplimiento. Dry ice sublimates at –78.5°C and provides moisture-free cooling, making it ideal for frozen seafoodnexair.com. Usar 5–10 lbs per 24 horas and adjust for transit time, calidad de aislamiento, y temperatura ambientetempcontrolpack.com. Embalaje adecuado—with durable containers, aislamiento de espuma, leak-proof liners, and ventilation—is essentialfedex.com. Siempre label packages as “Dry Ice,” include UN 1845 y peso neto, and ensure your team is trained in handling hazardous materialsfedex.com. Elegir gel packs for live seafood and plan shipments around seasonal conditionscoldkeepers.com. Embrace 2025 innovación like smart containers, materiales ecológicos, and route optimization software to stay competitivetempcontrolpack.com.

Action plan and next steps

1. Evaluate your products and shipping needs. Identify whether your seafood requires freezing or refrigeration and estimate transit times.

2. Select appropriate packaging. Choose new, durable containers with foam or vacuum‑sealed insulation; avoid reused boxes. Use leak‑proof liners and ensure adequate ventilation.

3. Calculate dry ice quantity. Comenzar con 5 lbs per day and adjust based on volume, aislamiento, y temperatura ambiente. Test shipments with temperature loggers.

4. Comply with regulations. Train staff on hazardous material rules, label packages correctly with “Dry Ice,"Y 1845, peso neto, and hazard stickers, and prepare necessary documentation.

5. Leverage technology. Use route optimization software for efficient deliveries and consider smart containers with temperature monitoring. Explore eco‑friendly insulation options.

6. Mantente informado. Regulations and best practices evolve. Subscribe to updates from carriers, industry groups, and Tempk’s knowledge hub.

Acerca de Tempk

Tempk is a leader in cold‑chain logistics and thermal packaging solutions. We combine research & development with manufacturing to create high‑performance dry ice packs, paquetes de gel, contenedores aislados, and thermal liners. Our products are designed for industries ranging from food and beverage to pharmaceuticals. We pride ourselves on innovación—our 2025 product line includes biodegradable insulation and smart packaging that integrates temperature sensors. By partnering with Tempk, you gain access to cutting‑edge cold chain solutions, technical support, and global logistics expertise.

Llamado a la acción: Ready to ship seafood with confidence? Tempk de contacto for personalized dry ice shipping kits, technical advice, and comprehensive cold chain solutions. Let us help you deliver freshness, build customer trust, and stay ahead of industry trends.