由 lltx1822 Precautions for Shipping Live Seafood and Aquatic Products Internationally
Shipping live seafood and aquatic products—lobsters, fish, shellfish, and crustaceans—requires specialized temperature control, oxygen management, and rapid transit to maintain freshness and survival. Oxygen supply systems are critical. Live seafood needs continuous oxygen to survive, so containers must include battery-powered oxygen generators or compressed oxygen tanks. For example, lobsters shipped from Maine to Japan are packed in insulated containers with oxygen pumps that maintain 8-10 ppm oxygen levels, ensuring 95%+ survival rates during 24-36 hour air freight.
Temperature and salinity control preserve quality. Most seafood thrives in 0-4°C (for cold-water species like salmon) or 15-20°C (for tropical fish), with salinity levels matching their natural habitat. Insulated containers with gel packs or refrigeration units maintain stable temperatures, while pre-mixed saltwater solutions prevent osmotic shock. For instance, live shrimp from Thailand to Europe are transported in temperature-controlled tanks with automated salinity monitors, adjusting levels if water evaporates during transit.
Minimal handling reduces stress. Seafood is sensitive to vibration and movement, so packaging should limit shifting. Lobsters and crabs are packed in perforated plastic crates lined with damp seaweed to prevent drying, then placed in larger insulated containers. Fish are shipped in plastic bags filled with water and oxygen (double-bagged to prevent leaks) inside foam coolers. For example, live tuna from the Maldives to Dubai are transported in specialized tanks with gentle water circulation to reduce stress, increasing survival rates by 30% compared to traditional packaging.
Rapid transit and direct routes are essential. Air freight is preferred for most live seafood, as sea freight (even with cold chain) often exceeds survival timeframes. Direct flights minimize transfer delays—e.g., a 12-hour direct flight from Boston to Paris for lobsters is better than a 20-hour flight with layovers. Some carriers offer “priority live seafood” services with dedicated handling, ensuring containers are loaded last and unloaded first to reduce time on the tarmac.
Documentation and compliance vary by species. Many countries require health certificates confirming seafood is free from pathogens, and some restrict certain species to protect local ecosystems. For example, importing live oysters into Australia requires a certificate from the exporting country’s fisheries authority, proving they’re free from norovirus, and advance notice to Australian biosecurity for inspection upon arrival. CITES-listed species like abalone need additional permits to prevent illegal trade.