How to Choose the Best Dry Ice Gel Pack for Seafood
When you ship seafood across distances, keeping it cold isn’t optional – it’s essential. Seafood spoils quickly if it isn’t maintained within the recommended temperature range of about −2 °C to 0 °C for fresh fish and −18 °C or colder for frozen products. The wrong refrigerant can lead to spoiled cargo, costly refunds and health risks. Dry ice gel packs combine the ultra cold performance of dry ice with the controlled thawing of a gel pack to create a versatile solution. In this guide you’ll discover how to choose the best dry ice gel pack for seafood, follow safe packing practices and stay ahead of 2025 industry trends.
Why proper temperature control matters: seafood is extremely perishable and must be kept between −2 °C and 0 °C for chilled fish or below −18 °C for frozen fish.
How dry ice gel packs work: they combine dry ice (dioxyde de carbone solide) at −78.5 °C with gel refrigerants that maintain 2–8 °C, providing a flexible cold chain solution.
What factors to consider: type de produit (frais, frozen or live), temps de transit, isolation, regulatory requirements and sustainability.
2025 innovations: multi layer reusable dry ice packs, IoT sensors and sustainable CO₂ sources.
Conseils pratiques et FAQ: step by step packing instructions, règles de sécurité, and answers to common questions.
Why Does Choosing the Right Dry Ice Gel Pack for Seafood Matter?
Seafood spoils fast without constant cold. Unlike vegetables or dairy, fish and shellfish are highly perishable. According to cold chain experts, chilled seafood must be held between −2 °C and 0 °C and frozen seafood must stay below −18 °C. Exposing seafood to higher temperatures for more than a few hours encourages bacterial growth and causes rapid quality loss. Choosing the right gel pack ensures that the temperature stays within safe limits throughout transit.
Dry ice alone may over freeze delicate products, while gel packs alone may be too warm for frozen items. Dry ice sublimates directly to carbon dioxide gas at about −78.5 °C. It delivers long lasting freezing power but can damage live seafood or fresh fish if it comes into direct contact. Packs de gel, d'autre part, typically keep products within the 2–8 °C range and do not require any special handling. UN pack de gel carbonique pairs a small amount of dry ice with gel refrigerant, giving you the ability to maintain chilled or frozen temperatures depending on how you arrange the layers.
Temperature Requirements for Seafood Shipping
| Product condition | Recommended temperature range | Recommended refrigerant | Importance |
| Poisson frais & fruits de mer | −2 °C to 0 °C | Gel packs and ice packs | Prevents bacterial growth while avoiding freezing; ideal for 1–2 day deliveries. |
| Live seafood (lobsters, huîtres) | 0 °C à 4 °C | Gel coolants | La glace carbonique est trop froide pour les fruits de mer vivants; gel coolants keep them alive without freezing. |
| Fruits de mer gelés | At or below −18 °C | Dry ice or dry ice gel packs | Maintains deep freeze conditions; necessary for long distance or multi day transit. |
User Friendly Tips and Advice
For one day fresh deliveries: use multiple gel packs in an insulated box to maintain 0 °C. Pack fish in watertight plastic and surround it with gel packs to avoid temperature spikes.
For live shellfish shipments: choose gel packs rated for 2–8 °C and avoid dry ice. Keep the shipping box ventilated to allow respiration.
For frozen seafood shipments: pre freeze your seafood, line the box with 1.5 inch (3.8 cm) foam and place dry ice gel packs on top of and around the product. Allow space for carbon dioxide to vent; never seal the container completely.
Cas réel: A distributor switching from gel packs to dry ice packs for nationwide frozen seafood deliveries saw spoilage drop to under 0.5 % and customer satisfaction rise. Proper layering, venting and labeling offset the extra cost of dry ice.
How Do Dry Ice Gel Packs Work and Why Are They Effective?
Dry ice packs act like portable freezers. They consist of insulated containers filled with dry ice that keep payloads at or below −10 °C. Because dry ice sublimates without melting, there is no water residue to damage packaging. Packs de gel, en revanche, are flexible pouches filled with non toxic refrigerant that freeze into a solid and thaw slowly, absorbing heat and maintaining a 2–8 °C environment. When combined, the dry ice provides deep freeze power and the gel pack moderates temperature to prevent over freezing.
Advantages of gel packs: They sustain chilled products within the 2–8 °C range, don’t dip to extreme temperatures and therefore avoid freezing-sensitive items. They are non toxic, safe for food and pharmaceuticals and are not subject to hazardous material regulations. Gel packs can even be added at room temperature during winter to prevent goods from freezing.
Advantages of dry ice: Dry ice delivers extremely low temperatures (−78,5 ° C) and keeps products frozen for long durations. It leaves no liquid residue, ce qui le rend idéal pour les fruits de mer surgelés, ice cream or biologics. Cependant, it is classified as a hazardous material and requires ventilation, labeling and training.
Dry Ice vs Gel Packs vs PCM Solutions
| Fonctionnalité | Glace sèche | Packs de gel | PCM (Matériaux à changement de phase) | Ce que cela signifie pour vous |
| Plage de températures typique | −78.5 °C to −10 °C | +2 °C à +8 °C | −20 °C to +8 °C selon formulation | Choose dry ice for deep frozen seafood, gel packs for chilled fish and PCMs for precise temperature bands. |
| Durée de refroidissement | 24–96 heures (standard); jusqu'à 120 hours with multi layer packs | 12–24 hours for basic gel packs | 24–48 hours for PCM packs | Longer duration reduces spoilage and buffer margins. |
| Statut réglementaire | Dangereux (Et 1845); requires labeling and ventilation | Not regulated; facile à manipuler | Generally non hazardous but may require data logs | Understand compliance to plan documentation and training costs. |
| Impact environnemental | Typically single use; premium packs can be reused 100–200 times | Single use; water and polymer gel | Réutilisable; less waste but higher upfront cost | Choose hybrid or reusable solutions to reduce environmental impact. |
Practical Tips and Suggestions
Hybrid layering: Place gel packs beneath products and small dry ice blocks on top. This hybrid approach stabilizes temperature curves and reduces the risk of over freezing.
Reusable options: Premium multi layer dry ice packs incorporate a rigid shell and phase change matrix, offering 72–120 hours of cooling and the ability to reuse each pack 100–200 times.
Leak prevention: Choose gel packs with durable packaging to avoid rupture. Some gel packs may leak if punctured, so consider water packs or reusable shells if contamination is a concern.
What Factors Should You Consider When Choosing the Best Dry Ice Gel Pack for Seafood?
- Product condition and temperature target– Determine whether you are shipping fresh, frozen or live seafood. Fresh or live fish must never freeze, so gel packs or hybrid setups are preferable. Frozen seafood requires dry ice or dry ice gel packs to maintain below −18 °C.
- Transit duration and distance– Estimate how long the shipment will be in transit. Standard dry ice packs keep items frozen for 24–72 hours; premium packs with multi layer insulation hold cold for up to 120 heures. Gel packs typically last 12–24 hoursand may need extra insulation for longer journeys.
- Insulation quality and box volume– Use foam or reflective liners at least 1.5 inches thick to minimize heat transfer. Estimate dry ice quantity using 5–10 lb of dry ice per 10 L of volume per 24 heures de transit, adjusting for weather conditions.
- Handling and regulations– Dry ice is classified as a hazardous material and must be ventilated, labeled “Dry Ice, UN 1845” and indicate net weight. Gel packs are non regulated and easier to handle. For live seafood, avoid dry ice altogether.
- Sustainability and cost– Evaluate whether reusable packs or hybrid solutions provide a better return on investment. Water cold packs are low cost, safe and simple to dispose of, while premium dry ice packs can be reused up to 200 cycles.
Sizing and Duration Calculations
To determine the right amount of refrigerant:
Calculate total volume: Measure the internal dimensions of your insulated container (length × width × height) and divide by 1000 to obtain litres.
Estimate dry ice needed: For frozen seafood, use 5–10 lb of dry ice per 10 L pour 24 heures. Add extra for very warm routes or extend duration.
Choose gel packs: For chilled shipments, use gel packs rated for 2–8 °C. Standard packs last about 12–24 hours; add more packs or thicker insulation for longer transit.
Superposer stratégiquement: Place gel packs or ice packs below and around the product. For dry ice, top load the blocks because cold air sinks. Leave enough void space for CO₂ gas to vent.
Self check: Avant l'expédition, verify that dry ice quantity, ventilation holes and labeling are correct. Use a simple readiness checklist to confirm compliance.
| Transit duration (heures) | Recommended refrigerant weight | Packaging guidance |
| 24 heures (glacé) | 2–3 standard gel packs (approx. 1 kg total) | Use 1.5″ insulation, surround product with gel packs and fill voids with dunnage to prevent movement. |
| 48 heures (glacé) | 3–5 gel packs plus reflective liner | Pre cool the box; freeze gel packs fully; add bubble wrap or foam peanuts for extra insulation. |
| 24 heures (congelé) | 5–10 lb (2.3–4,5 kg) dry ice per 10 L volume | Top load dry ice; leave venting space; label “Dry Ice, UN 1845”. |
| 48–72 heures (congelé) | 10–20 lb (4.5–9.1 kg) dry ice plus gel packs | Use premium multi layer dry ice packs; combine with gel or PCM packs to smooth temperature fluctuations. |
Actionable Tips for Users
Short range deliveries (0–2 jours): Gel packs are safer and easier to handle. They keep meat and seafood below 40 °F (4.4 °C) pour jusqu'à 48 heures, making them ideal for CSA boxes, farmers markets and local deliveries.
Mid range deliveries (2–4 jours): Combine gel packs with phase change materials or insulated liners to extend the cooling window. Vacuum insulated panels can keep frozen goods for up to seven to 10 jours, although they cost more.
Eco friendly options: Consider wool insulation with gel packs for sustainable regional shipments. Wool liners are biodegradable and work well for 1–2 day deliveries.
Record temperatures: Use low cost data loggers to monitor your shipments. Dans 2025, mini loggers cost under $20 and help validate your cold chain.
Exemple du monde réel: Farmers shipping meat replaced dry ice with gel packs for short haul deliveries. Gel packs kept temperatures below 40 °F (4.4 °C) pour jusqu'à 48 hours and were easier to handle, though they required more insulation for longer routes.
Best Dry Ice Gel Pack Options for Seafood in 2025
Selecting the best dry ice gel pack for seafood depends on your shipping scenario. Below is a summary of available options, their strengths and ideal use cases.
| Pack type | Caractéristiques | Best use case | Avantages | Inconvénients |
| Standard dry ice gel pack | Single use pack with a layer of dry ice above a gel layer | Frozen seafood shipments lasting 24–72 hours | Provides ultra cold environment (−78,5 ° C) and moderates temperature via gel | Hazardous classification; can over freeze if not layered properly; single use packaging generates waste. |
| Premium multi layer dry ice pack | Rigid HDPE shell, phase change matrix and dry ice chamber | Long distance frozen seafood shipments up to 120 heures | Reusable 100–200 times; reduces sublimation; hybrid cooling reduces overshoot | High upfront cost; heavier and bulkier; requires return logistics. |
| Pack de gel (water based) | Flexible pouch filled with non toxic gel; freeze at −10 °C | Fresh seafood or chilled items (2–8 ° C) jusqu'à 48 heures | Safe to handle; non dangereux; faible coût; no special labeling | Durée de refroidissement courte; risk of leakage; cannot keep items frozen. |
| Hybrid dry ice and gel pack | Combines a small dry ice compartment with surrounding gel | Fresh seafood that needs to stay just above freezing; shoulder seasons | Prevents temperature overshoot; reduces amount of dry ice needed; safer for delicate products | Requires careful layering; still regulated because of dry ice. |
| Reusable PCM pack | Phase change material designed for specific temperatures (Par exemple, −20 °C or +5 °C) | Controlled shipments requiring precise temperature (biologique, high end seafood) | Réutilisable; stable temperature plateau; can be combined with gel or dry ice | Coût plus élevé; requires specialized procurement; may need data loggers. |
Étude de cas: Frozen Seafood Distribution
A seafood distributor expanded from regional to nationwide delivery and replaced gel packs with temperature control dry ice packs. By following a standard operating procedure—pre freezing the product, top loading dry ice, venting the container and labeling correctly—the company reduced spoilage to less than 0.5 % and improved customer satisfaction. Although the packs were more expensive, the reduction in refunds and returns offset the cost, illustrating how the best dry ice gel pack for seafood can improve profitability.
Recommended Self Assessment Tool
Create a simple “Dry Ice Calculator” or worksheet. Input your box dimensions, type d'isolation, desired temperature range and transit duration; the tool then calculates recommended dry ice weight and suggests whether gel or PCM packs are needed. Interactive tools like this boost user engagement and help teams make data driven decisions.
How to Pack Seafood with Dry Ice Gel Packs Safely
Follow these steps for safe packaging:
Freeze or chill the product: Freeze seafood completely before packing if shipping frozen. For chilled shipments, pre cool the seafood to 0 °C.
Prepare the container: Use an insulated foam container with at least 1.5″ (3.8 cm) thick walls. Line it with a watertight plastic bag and absorbent material to contain any liquids.
Double bag seafood: Place seafood in two sealed 2 mil bags to prevent leaks. For live seafood, do not seal the bags completely to allow air exchange.
Add refrigerant: For chilled shipments, place gel packs on the bottom and sides, then place seafood on top and cover with more gel packs. Pour les expéditions surgelées, top load the dry ice above the product and fill void spaces with dunnage. Leave a gap for CO₂ gas to escape.
Close and seal: Close the liner bag. Pour les expéditions de glace carbonique, do not seal it airtight; venting is required. Place the lid on the foam container and put it inside a sturdy outer box. Seal the outer box with pressure sensitive tape and reinforce all seams.
Étiquette et document: Mark the package “Perishable” or “Keep Refrigerated”. Lorsque vous utilisez de la glace sèche, add “Dry Ice, UN 1845” and the net weight to the label. The Food Safety and Inspection Service also recommends alerting the recipient of its use and writing “Contains Dry Ice” on the box.
Arrange shipping: Choose an express service to minimize transit time. FedEx recommends packaging perishables for at least 30 hours of transit and using overnight services. Avoid shipping on weekends or holidays to prevent delays.
Provide handling instructions: Include a card instructing the receiver to open the package in a ventilated area, avoid touching dry ice and let leftover dry ice sublimate in a ventilated location.
Safety and Regulatory Tips
Use gloves and ventilation: La glace carbonique peut provoquer des engelures; always handle it with insulated gloves and keep storage areas ventilated.
Observe weight limits: Do not exceed 200 kg of dry ice per package and ensure compliance with local regulations.
Follow IATA Packing Instruction 904: Pour le transport aérien, ensure packaging allows for gas release and avoid airtight containers.
Never place dry ice in a sealed freezer: Carbon dioxide can accumulate and displace oxygen.
Évitez le contact direct avec les aliments: USDA guidelines instruct you not to let dry ice touch edible items and to label packages accordingly.
2025 Innovations and Trends in Cold Chain Packaging
Aperçu de la tendance
The cold chain packaging industry is evolving rapidly. According to market research, the global cold chain logistics market was valued at around US$248.4 billion in 2020 and is projected to reach over US$410 billion by 2028. Within the United States, the cold chain packaging market was worth US$7.97 billion in 2024 and is expected to grow at a 15.6 % compound annual rate between 2025 et 2030. The dry ice market itself is forecast to reach US$2.73 billion by 2032. These growth drivers include e commerce grocery deliveries, vaccins et produits biologiques, and rising consumer demand for fresh seafood.
Derniers développements
Premium multi layer packs: New dry ice packs feature rigid shells with phase change matrices and insulated vapor liners. They reduce sublimation and can be reused up to 100–200 times, providing hold times of 72–120 hours.
Smart sensors and IoT monitoring: Packs now integrate temperature sensors that transmit real time data via cellular or Bluetooth. Alerts are triggered if the temperature moves outside safe limits, enabling carriers to intervene quickly. Mini data loggers priced under US$20 make cold chain validation accessible for small businesses.
Sustainable CO₂ sources and hybrid cooling: With CO₂ supplies growing only 0.5 % per year while dry ice demand grows about 5 %, manufacturers are using bio based CO₂ from fermentation and adopting hybrid systems that combine dry ice with gel or PCM packs.
Eco friendly liners: Curbside recyclable materials such as fiber reflective liners and biodegradable plastics are closing the performance gap with foam while improving recyclability. Wool insulation paired with gel packs provides an eco friendly option for short trips.
Route aware kitting software: Automated systems now select “recipes” based on weather forecasts and transit time, choosing mild, warm or cold cooling strategies to reduce human error. This results in more consistent shipments and lower spoilage rates.
Insistance au marché
Rising e commerce shipments: Online seafood and meal kit deliveries are driving demand for reliable cold chain solutions. Companies that adapt to faster, more temperature sensitive deliveries will gain competitive advantage.
Subscription services and reusable packaging: Subscription seafood boxes benefit from reusable or premium packs that amortize cost over many cycles. Return logistics remain a challenge but are offset by reduced waste and brand differentiation.
Stricter regulatory and consumer expectations: Customers and regulators increasingly demand transparency on temperature control, sustainability and safety. Packs with integrated sensors and eco friendly materials help businesses meet these expectations.
Questions fréquemment posées
Q1: How long will a dry ice gel pack keep seafood frozen?
Standard dry ice gel packs keep items frozen for 24–72 hours, while premium multi layer packs maintain −78.5 °C for 72–120 hours. Planifier 5 à 10 lb de glace sèche par 10 L per day and add a buffer for delays.
Q2: Can you mix dry ice and gel packs when shipping seafood?
Oui. A hybrid setup uses a small amount of dry ice on top and gel packs or phase change materials underneath. This reduces temperature overshoot and stabilizes the cold chain.
Q3: Is shipping seafood with dry ice allowed on airplanes?
Dry ice is permitted on aircraft if properly packed, ventilated and labeled. Follow IATA Packing Instruction 904, mark “Dry Ice, UN 1845” and indicate net weight.
Q4: Are gel packs safer for live seafood?
Oui. Gel packs do not reach the ultra low temperatures of dry ice and are suitable for live seafood such as lobsters. Dry ice should never be used for live seafood.
Q5: How should I dispose of leftover dry ice?
Let unused dry ice sublimate in a well ventilated area, loin des enfants et des animaux. Do not flush it down drains or place it in a sealed trash bin.
Q6: What is the temperature danger zone for seafood?
The temperature danger zone for most foods is between 4.4 °C et 60 °C (40 ° F et 140 °F). Keeping seafood below 4 °C prevents rapid bacterial growth.
Résumé et recommandations
Dans 2025, le best dry ice gel pack for seafood is one that matches your product’s temperature requirements, transit time and sustainability goals. Fresh or live seafood should be shipped with gel packs that keep temperatures between −2 °C and 4 °C, while frozen seafood requires dry ice or dry ice gel packs to maintain −18 °C or colder. Hybrid setups combining dry ice and gel packs help stabilize temperatures and reduce over freezing. Look for multi layer reusable packs with integrated sensors to extend cooling durations and improve monitoring. Lastly, follow safe packing procedures—pre freeze products, use thick insulation, vent the container and label your package.
Plan d'action
Assess your shipping requirements: Determine whether your seafood needs to arrive fresh, live or frozen.
Sélectionnez le bon réfrigérant: Choose gel packs for chilled shipments or hybrid dry ice packs for frozen goods; consider reusable multi layer packs for long transit times.
Prepare packaging: Use 1.5″ foam insulation, double bag seafood, top load dry ice and vent the box.
Étiquette et document: Clearly mark packages “Perishable” or “Dry Ice, UN 1845” and include net weight.
Monitor and iterate: Utilize data loggers or IoT sensors to track temperatures during transit. Use feedback to refine your packing recipes.
Engage with experts: Consult cold chain specialists and test shipments under varying conditions before scaling up.
About TemPK
TemPK is a leading manufacturer of cold chain packaging solutions. We specialize in insulated containers, gel packs and temperature control dry ice packs that comply with U.S. DOT and IATA regulations. Notre R&D center continually develops premium multi layer packs featuring rigid shells and phase change matrices that extend hold times from 24 hours to up to 120 heures. We also offer eco friendly options, including reusable gel packs and recyclable liners, to help you reduce waste and meet sustainability goals.
For personalized guidance on choosing the best dry ice gel pack for seafood, reach out to TemPK’s experts. We’ll help you design an optimized cold chain solution tailored to your product, transit lanes and budget.
