Claire Sand

Claire Koelsch Sand

Evelyn Watts

Seafood consumption has increased 30% to 16 pounds per person since 1980 (NOAA 2018), and today 1 billion people rely on seafood as a primary source of protein. From whole and filleted salmon, halibut, tuna, anchovies, and herring to lobster, shrimp, scallops, clams, crab, and oysters, seafood connects with health-conscious consumers and is affordable thanks to a robust global seafood trade and aquaculture expansion. Retaining seafood quality to satisfy these growing markets requires packaging t…

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About the Authors

Claire Koelsch Sand, Contributing Editor, Packaging column
[email protected]
Claire Sand

Evelyn Watts, PhD, is Assistant Professor and Seafood Extension Specialist, Louisiana State Univ. AgCenter and Louisiana Sea Grant ([email protected]).