JP2004208505A - Distribution method for raw fish and package body for raw fish distribution - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for distributing raw fish and shellfish enabling preservation of fresh fish such as tuna, yellowtail, bonito or salmon while keeping original taste, flavor, color and active ingredients of food material by slicing the fish body into 3-5 fillet pieces to form fence-shaped food, and refrigerating the formed food in a nonfreezing temperature range before ice begins to be generated; and to provide a package body for raw fish distribution. <P>SOLUTION: The package body for raw fish distribution is obtained by charging a plurality of ice-packaged body 15 with ice 13 in a box 30b followed by covering over the box with a sealed bag 30a made of gas-barrier package material not shown, and packaging the box to form an ice-charged box package body 16. The ice-charged package body 15 is such that a vacuum package body 11 is put in a sealed bag 14 with granules of ice 13. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a raw fish distribution method for delivering fresh fish fence-shaped foodstuffs such as tuna, yellowtail, bonito, salmon, etc. to a customer in a consumption area in a raw state without deteriorating quality, and a package thereof. About.
[0002]
[Prior art]
Recently, along with the development of the distribution system, fish are transported raw to the consuming area, and fresh seafood can be used as an ingredient in urban consuming areas far from the production area. Various proposals have been made on a method of forming a raw food material such as a small block-shaped so-called cut or sashimi while keeping the skin on, and transporting the raw food to an end customer.
[0003]
As one of the above proposals, it has been proposed to store or transport fish and shellfish alive to a consuming area. In this proposal, a fish and shellfish which can maintain oxygen and moisture for life maintenance in a constant state is proposed. Class storage devices have been proposed. (For example, see Patent Document 2.)
According to the above proposal, as shown in FIG. 6, the seafood storage unit 54 is formed by a space surrounded by a rostor (mesh plate) 58, a permeable membrane container 52 and an oxygen gas container 55, and stores the seafood therein. Aggregate particles 60 made of natural aggregate particles or artificial ceramic particles are provided to impart antibacterial action to purified water and water via far-infrared irradiation.
The storage section 54 is maintained in a wet state by a capillary filtration sheet 53, and oxygen gas is supplied by an oxygen gas container 55 and a cooling body 56 disposed above the storage section 54, and the internal temperature is kept constant. It can be held.
With the above configuration, the aqueous solution is supplied into the fish and shellfish storage unit 54 by using the osmosis membrane container 52 containing the high-concentration aqueous solution and the capillary filtration sheet 53 and utilizing the difference in the concentration of the aqueous solution. Water is supplied in a good condition, and oxygen necessary for respiration of fish and shellfish is supplied from the oxygen gas container 55, so that the life support activity is improved and transport for a long time is enabled.
[0004]
Alternatively, another proposal has been made regarding a method for storing and storing fish and shellfish alive without water in a temperature range below its life limit point, and a method for storing or transporting the same. (For example, see Patent Document 1)
In addition, the temperature below the life limit point refers to a temperature in a state where the water temperature at which the fish and shellfish inhabits is cooled, the operation of the fish and shellfish slows down, stops, and does not resume.
[0005]
The above proposal has been made so far without storing fish and shellfish in an aquarium, and without freezing and storing them in an anhydrous state for a long time while being alive. The seafood is slowly and slowly cooled to a temperature just before the life limit point of the seafood in a water tank at a rate of 0.1 to 2.0 ° C. for 24 hours or more, put into a pseudo-hibernation state, and then taken out. It is packaged in a sheet and stored at a temperature below the life limit point of the fish and shellfish.
[0006]
In some cases, the fresh fish is not processed at all when transported in a raw state, but there is a problem in freshness maintenance and efficiency. Normally, fresh fish meat is divided into small blocks, with the skin kept on, and transported to the consumption area as cuts forming cut pieces each having a thickness of 1 cm or more. However, the fillets simply packaged have poor durability and may be frozen and transported. However, there is a problem that the taste is reduced and the commercial value is reduced.
In view of the above, there has been proposed a packaging method of fresh fish sashimi and a package for the sashimi which do not require the final processing while taking measures for maintaining the freshness, for example, symmetric sashimi. (For example, see Patent Document 3)
[0007]
The above proposal is aimed at providing a packaging method and a package of fresh fish sashimi that can maintain quality for a long period of time in fresh fish sashimi, especially in fresh fish sashimi containing a lot of blood. As shown in FIG. 7, it is composed of a bag-shaped container 62 wrapping the tray 61, a deoxidizing material 63 and a water absorbing sheet 64 placed on the tray 61. The fresh fish sashimi 72 is arranged on the water absorbing sheet 64 in the tray 61, and the container 62 is sealed in a state where the inside is replaced with nitrogen gas.
The container 62 is formed of an oxygen gas barrier material having an oxygen gas permeability of 1500 ml / m ² · day · atm or less under the conditions of a temperature of 30 ° C. and a relative humidity of 80%. The residual oxygen concentration is maintained at 0.003% or less in the container 62 by filling the deoxidizing material 63 and replacing with nitrogen gas.
In the above proposal, there is no description about cooling means for maintaining the quality of the package.
[0008]
Also, recently, the following proposals relating to a method of processing and distributing food with high freshness and high quality have been made. (For example, see Patent Document 4.)
The above-mentioned proposal is a method of distributing and processing fresh foods such as livestock products, agricultural products, marine products, or processed products thereof produced, harvested and caught while maintaining high freshness and high quality. -Pre-cooling to an unfreezing temperature of 0 ° C or less immediately after harvesting and catching, and then transporting, storing, processing and / or treating all at an unfreezing temperature of 0 ° C or less,
As a result, not only is it possible to maintain the fresh food after production, harvest, and harvesting at high freshness, but also to enhance the aging effect of the fresh food and freshly processed products at an unfrozen temperature of 0 ° C or less, thereby deteriorating the quality. The present invention suppresses the growth of bacteria that cause odor and makes it possible to provide high freshness, high quality, and safe foods.
[0009]
[Patent Document 1]
JP-A-3-166731 [Patent Document 2]
JP-A-4-316439 [Patent Document 3]
JP-A-10-286058 [Patent Document 4]
Japanese Patent Application Laid-Open No. H11-46676
As seen from the above prior art, the proposals described in Patent Document 1 and Patent Document 2 are designed to transport or deliver fish and shellfish alive to a consuming area, and the latter is necessary for maintaining life. It is designed to supply appropriate water and oxygen properly,
In the former, seafood to be transported or delivered to the point of consumption is stored for a long time in an anhydrous state without being stored in a water tank or frozen and stored. The fish and shellfish are slowly cooled slowly in a water tank at a rate of 0.1 to 2.0 ° C. for at least 24 hours to a temperature just before the life limit point of the fish and shellfish, and are taken out after a pseudo-hibernation state. , Packaged in a plastic sheet, and stored before the temperature at the critical point.
[0011]
However, the proposal described in Patent Document 3 proposes a method of packaging fresh fish sashimi that can maintain long-term quality for fresh fish sashimi containing a large amount of blood obtained from live fish immediately before transportation or delivery to a consumption area. For the purpose of providing packaging,
Therefore, the deoxidizing material and the water-absorbing sheet are put together with the sashimi in a bag-like container, and the inside is sealed with a nitrogen gas purge.
The bag-shaped container is formed from an oxygen gas barrier material having an oxygen gas permeability of 1500 ml / m ² · day · atm or less under the conditions of a temperature of 30 ° C. and a relative humidity of 80%. By encapsulating the deoxidizing material and replacing with nitrogen gas, the residual oxygen concentration is maintained at 0.003% or less, and long-term quality can be maintained.
[0012]
Further, the proposal described in Patent Document 4 is a method of maintaining and processing fresh foods such as livestock products, agricultural products, marine products, or processed products thereof produced, harvested and caught, with high freshness and high quality, and performing a distribution process. It is characterized in that fresh food is cooled to an unfrozen temperature of 0 ° C. or less immediately after its production, harvest, or catch, and then transported, stored, processed and / or treated at an unfrozen temperature of 0 ° C. or less. However, in the case of this proposal, if the symmetry is a live fish, the fish body is pre-cooled to around 0 ° C using seawater cooled below the freezing point, instantaneously hibernating, and then 0 ° C or less, which is not suitable for survival Is transported at (+5 to 10 ° C.) and (+2 to 3 ° C.) under the unfreezing temperature or refrigerated condition.
The above-mentioned refrigeration generally refers to cold storage by a refrigerator. In this case, it is difficult to strongly suppress the growth of mesophilic and psychrotrophic bacteria.
In other words, the above proposal is characterized by pre-cooling at an unfreezing temperature of 0 ° C. or lower (there is no description of pre-cooling means), and the subsequent temperature treatment can maintain high quality even under rough refrigeration conditions. There is a statement that it can be done.
[0013]
[Problems to be solved by the invention]
In order to distribute sashimi, of which the degree of freshness is particularly important among fish and shellfish, as food, it is necessary to always keep the distribution environment in a favorable state.
Causes of food quality deterioration include the growth of microorganisms, the progress of chemical reactions, the action of autolyzing enzymes, the respiration of living organisms such as vegetables, and evaporation of water.
In particular, for the generation of pathogenic fungi, the spoilage of food and the generation of toxins associated therewith, it is necessary to maintain the freshness by keeping at low temperature and to reduce the quality.
However, the temperature range used for storing the food at a low temperature can be roughly classified into a non-frozen region and a frozen region, and the quality of the food greatly differs between the two regions. That is, since the volume of ice generated inside and outside cells by free water freezing is larger than that of water, the cell wall and the microstructure inside the cells are physically destroyed. Since the generation of the food causes a great change in the quality of the preserved food, the distribution of the food such as sashimi, which determines the freshness, requires low-temperature preservation using a cooling temperature zone in a non-freezing region.
In other words, a chilled low-temperature cooling method that maintains the temperature of the food material in a chilled temperature zone close to the freezing point and where no precipitation of ice crystals occurs is preferable.
[0014]
However, when the chilled temperature zone is used, the high temperature side includes a dangerous temperature range of 3.3 ° C., which is known as the limit of botulinum toxin production and the growth limit of Yersinia bacteria, while the low temperature side includes many dangerous temperatures. There is a freezing point of food, and there is a problem with temperature control for non-frozen storage.
[0015]
The present invention has been made in view of the above-mentioned problems. The present invention is intended to wholesale 3 to 5 fish bodies of fresh fish such as tuna, yellowtail, bonito, salmon and the like to form a fence-shaped food, and to form the formed food with ice. Cooling in the cooling temperature zone represented by the non-freezing area which is the temperature area until the start of
It is an object of the present invention to provide a method for live distribution of fish and shellfish and a package thereof, which can be preserved while retaining the original taste, flavor, color and active ingredient of the foodstuff.
[0016]
[Means for Solving the Problems]
Therefore, the method of live distribution of fish and shellfish of the present invention,
In a live distribution method of fish for delivering raw seafood such as sashimi to customers,
After the fence-shaped food formed from the fish is individually packaged for deoxygenation to cut off the contact with oxygen, the individual package is placed in a chilled temperature zone close to the freezing point of the food and 3 ° C. or less where no ice crystals are precipitated. It is characterized in that it is performed by chilled low-temperature cooling to be maintained.
[0017]
The present invention relates to a raw fish distribution method for delivering raw fence-shaped ingredients such as sashimi to customers,
In order to suppress the growth of mold on foodstuffs during the distribution process, the growth of aerobic bacteria, and the self-destruction, the deoxygenation unit that cuts off the contact of oxygen that is indispensable for the growth is performed by degassing means and a gas barrier film.
The individual body is stored at a low temperature in a chilled temperature zone of 3 ° C. or less, at which the foodstuffs contained therein do not form ice nuclei, toxin production of botulinum at 3.3 ° C. and Yersinia. While suppressing the growth of bacteria and strongly inhibiting the growth of mesophilic and psychrotrophic bacteria, the food can be preserved while retaining the original taste, aroma, color, and active ingredients.
[0018]
And in the method of live distribution of fish and shellfish of the present invention,
It is preferable that the chilled low-temperature cooling is constituted by an ice nucleus-free storage formed by ice-packing pack packaging performed on the individual package and ice-packing box packaging performed on a plurality of the pack packages.
[0019]
The above invention describes the details of the chilled low-temperature cooling, wherein the deoxygenated individual body that individually incorporates each of the fence-shaped foodstuffs is an ice-packed pack, and furthermore, a plurality of the pack packages are ice-packed boxes. The package is subjected to two-stage ice nucleation-free storage of the above-mentioned deoxygenated individual body, and low-temperature cooling of the foodstuff in the original ice nucleation-free temperature zone before freezing is effectively used.
That is, low-temperature cooling that does not allow the formation of ice nuclei required for the formation of ice crystals to start freezing is performed.
[0020]
Further, in the method for live distribution of fish and shellfish of the present invention,
The ice forming the ice nucleation-free storage uses salt-containing ice obtained by freezing salt-containing water having a salt concentration equal to or lower than seawater, and uses the salt-containing ice with respect to the inherent ice crystal temperature of the fence-shaped food. It is better to set the salt concentration so that the freezing temperature of ice is slightly higher, so that the fence-shaped food can be kept at the freezing temperature.
[0021]
The above invention describes the ice used for the ice nucleus-free storage,
The ice used for the ice-packed packaging and the ice-packed box packaging uses salt-containing ice obtained by freezing salt-containing water having a salt concentration equal to or lower than seawater, and the salt concentration is an ice crystal unique to the fence-shaped foodstuff. The salt concentration was set so that the freezing temperature of the salt-containing ice was slightly higher than the temperature, and the salt-containing ice having the salt concentration was used, and the ice nuclei were formed in a temperature zone where no ice nuclei were formed. Things.
[0022]
The ice-packed package may be formed by an individual package and ice particles packed around the package.
[0023]
Alternatively, the ice-packed package comprises a lower lid and an upper lid for storing the individual package, and is configured by an ice container having an ice wall inside, and the individual package is interposed in a corresponding concave portion between the two. After that, it is preferable that the upper lid is engaged with the lower lid to form an ice sac, and the individual package is incorporated in the ice sac.
[0024]
Alternatively, in the ice-packed package, the individual package is placed inside an ice box in an ice making process of growing an ice wall inward from the inside of the container and confined in the growing ice to form an ice sac. It is better to do.
[0025]
Further, in the method for live distribution of fish and shellfish of the present invention,
It is better that the individual packaging is vacuum-packed, and the packaging cuts off the contact of the food with oxygen and suppresses the evaporation of water, and eliminates the presence of air, thereby improving the heat conductivity and cooling efficiency. Is possible.
Alternatively, it may be replaced with an inert gas.
[0026]
And a preferred package using the method for live distribution of fish and shellfish of the present invention is:
In a chilled distribution package that delivers ingredients that maintain the raw state of fish to customers,
A vacuum package comprising a fence-shaped food material to form an individual package, a pack package comprising the vacuum package, and a box package comprising a plurality of the package packages; And the box package is characterized in that each of the internal components is packed with ice.
[0027]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described with reference to the drawings. However, unless otherwise specified, the dimensions, shapes, relative positions, and the like of the components described in this embodiment are not intended to limit the scope of the present invention, but are merely illustrative examples. Absent. Hereinafter, the present invention will be described in detail with reference to the drawings.
FIG. 1 is a schematic diagram showing a schematic configuration of a package for live distribution of fish of the present invention, and FIG. 2 is a diagram showing a schematic configuration of a vacuum package of FIG.
3: is a figure which shows the process which makes the package for live distribution shown in FIG. 1 form the fence-shaped foodstuff processed and formed from the fish body, and distributes to a customer via a distribution system.
FIG. 4 is a diagram showing a schematic configuration of another embodiment of the ice-packed package of FIG. 1, and FIG. 5 is a diagram showing a schematic configuration of another embodiment of the ice-pack package of FIG.
[0028]
As shown in FIG. 1, the package for live distribution of fish according to the present invention relates to low-temperature preservation of a fence-shaped food material formed by processing fish such as tuna, bonito, yellowtail, and salmon. After packing the pieces in the box 30b with ice 13 via the ice 13, they are covered from the outside with a sealed bag 30a made of a gas-barrier packaging material such as polyethylene film (not shown), packed in a pack, and packed in an ice-packed box pack. The package 16 is formed.
The ice-packed package 15 is formed by packing the vacuum package 11 with ice particles 13 in a closed bag 14 made of a gas-barrier packaging material such as a polyethylene film with reference to FIGS. Things.
The vacuum packaging body 11 vacuum-packages the fence-shaped food material 10 formed from the fish body with a sealed bag 12 made of a gas-barrier packaging material such as the polyethylene film to form a deoxygenating means, and In addition to deoxygenation from the surroundings, it is designed to suppress the generation of mold, the growth of aerobic bacteria, and self-destruction in the distribution process, and also suppresses the evaporation of water from foods and the deterioration of quality.
In addition, the vacuum package 11 in FIG. 1 is schematically illustrated in a rectangular parallelepiped shape for easy understanding.
[0029]
In FIG. 3, a fence-shaped food processing and forming step 25, a vacuum packaging step 26 for forming an individual package formed by vacuum packaging for each of the processed and formed fence-shaped food, and ice-packing for filling the vacuum package with ice in a bag A pack packing step 27, an ice-packed box pack packing step 28 for packing a plurality of the ice-packed packs in a box with ice, and a delivery step,
The vacuum packaging step 26 forms deoxygenation and outside air blocking means to suppress the activity of microorganisms, and the ice pack packing step 27 and the ice pack box pack packing step 28 form an ice nucleus-free temperature cooling means.
[0030]
In the fence-shaped food processing step 25, after unloading fish (not shown) into 3 to 5 fish (five fish are shown in the figure), a part of skin and blood meat is removed.
After the removal, the wholesaler 10a on the back is divided into four parts to form the fence-shaped foodstuff 10, and the wholesaler 10b on the abdomen is divided into three parts to obtain the fence-shaped foodstuff 10.
Next, in the vacuum packaging step 26, for each of the fence-shaped foodstuffs 10 formed in the fence-shaped foodstuff processing and forming step 25, individually using a closed bag 12 made of a gas barrier packaging material such as polyethylene film, for example. The vacuum packaging is performed to form the vacuum package 11, and the atmosphere air surrounding the food is almost completely absent, so that high-efficiency cooling at the time of ice nucleation-free temperature cooling described later is performed.
[0031]
The ice stuffing pack packaging step 27 and the ice stuffing box pack packaging step 28 form the ice nucleation-free temperature cooling means of the present invention, and the freezing point of the individually packed fence-shaped food is reduced without freezing the food. By using the temperature zone where no ice nuclei are formed, the food can be preserved while retaining its original taste, aroma, color, and active ingredient.
That is, cooling is performed in a temperature range in which ice nuclei necessary for formation of ice crystals are completely absent.
In the ice-packed packing step 27, referring to FIGS. 1 and 2, the vacuum package 11 is packed with ice in a closed bag 14 made of a gas-barrier packaging material such as a polyethylene film together with ice particles 13, The ice-packed package 15 is formed.
Next, a plurality of the ice-packed pack packages 15 are packed with ice 13 in a box 30b, and further, an ice-packed box pack package 16 is obtained via a sealed bag 30a made of the gas-barrier packaging material. And deliver to the final customer through the delivery process.
Next, in the delivery process, the ice-packed package 15 is individually delivered to each home in a required amount.
[0032]
As long as the ice in the ice-packed package remains, the ice nucleation-free temperature is maintained, so that the amount of ice filling can be predicted according to the size of the circulation time and can be dealt with.
The final packing together with the ice is designed to prevent the ice melt from flowing during the distribution period and to maintain the quality of the food.
[0033]
In FIG. 4, an ice container having an ice wall 18 on the inside is formed by a lower lid 17b and an upper lid 17a, and the vacuum package 11 is housed in a corresponding recess between the two. 17a is engaged to form an ice pack, and an ice pack package 31 is formed on the ice pack by a sealed bag 19 made of a gas-barrier packaging material such as polyethylene film.
[0034]
As shown in FIG. 5, the ice-packed package in this case is a charging step (b) in which the vacuum package 11 is charged into the ice making process (a) in which the ice wall 21 is grown from the inside of the ice making container 20 toward the inside. ) And a water-injection step (c) for injecting water into the voids 22 remaining after the charging, and through the ice generation step (d) of the water-injection section, the vacuum package 11 is confined in growing ice to form an ice sac 23. . Next, the ice sac 23 confined in the removal step (e) is removed from the ice making container 20, and the ice pack 32 is formed in the final step (f) by the sealed bag 19 made of a gas barrier packaging material such as a polyethylene film.
[0035]
The ice used for the ice-packed pack packaging and the ice-packed box pack packaging forming the ice-nucleus-free storage uses salt-containing ice obtained by freezing salt-containing water having a salt concentration equal to or lower than seawater, By adjusting the salt concentration, the salt concentration is set so that the freezing temperature of the salt-containing ice is slightly higher than the ice crystal temperature unique to the fence-shaped foodstuff, and salt-containing ice having the set salt concentration is used. Then, it may be configured to perform storage without forming ice nuclei.
[0036]
【The invention's effect】
The present invention has the following effects by the above configuration.
Fresh fish such as tuna, yellowtail, bonito, salmon, etc. are wholesaled into 3-5 pieces to form fence-shaped foodstuffs, and the formed foodstuffs are distributed in the non-frozen area before the ice starts to be formed at the distribution stage. Since it is configured to be cooled in the core-free temperature range, it is possible to provide customers with fence-shaped foods that retain the original taste, aroma, color, and active ingredients of the foods.
[Brief description of the drawings]
FIG. 1 is a schematic diagram showing a schematic configuration of a package for live distribution of fish of the present invention.
FIG. 2 is a diagram showing a schematic configuration of the vacuum package of FIG. 1;
FIG. 3 is a view showing a process of forming a live distribution package shown in FIG. 1 on a fence-shaped food material processed from fish and delivering the package to an end customer via a distribution system.
FIG. 4 is a view showing a schematic configuration of another embodiment of the ice-packed package of FIG. 1;
FIG. 5 is a view showing a schematic configuration of another embodiment of the ice-packed package of FIG. 1;
FIG. 6 is a diagram showing a schematic configuration of a conventional seafood storage device.
FIG. 7 is a view showing a schematic configuration of a conventional package of fresh fish sashimi.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 10 Fence-shaped foodstuff 10a Back wholesaler 10b Abdominal wholesaler 11 Vacuum package 12,14,19,30a Sealed bag made of gas barrier packaging material 15 Ice packed package 16 Ice packed box pack package 17a Upper lid 17b Lower Lids 18, 21 Ice wall 20 Ice making container 22 Void 23 Ice sac body 25 Fence-shaped food material processing and forming step 26 Vacuum packing step 27 Ice packed pack packing step 28 Ice packed box pack packing step 30b Box 31 Ice pack package

Claims (8)

In a live distribution method of fish for delivering raw seafood such as sashimi to customers,
After the fence-shaped food material formed from the fish is individually packaged to cut off the contact with oxygen, the chilled product is maintained at a chilled temperature zone of 3 ° C. or less, which is close to the freezing point of the food material and free of ice crystal precipitation. A method for live distribution of fish, wherein the method is performed by low-temperature cooling. The chilled low-temperature cooling is characterized by being configured by ice nucleus-free storage formed by ice-packing pack packaging performed on the individual package and ice-packing box packaging performed on a plurality of the pack packages. The method for live distribution of fish according to claim 1. The ice forming the ice nucleation-free storage uses salt-containing ice obtained by freezing salt-containing water having a salt concentration equal to or lower than seawater, and uses the salt-containing ice for the inherent ice crystal temperature of the fence-shaped food. 3. The method according to claim 2, wherein the salt concentration is set so that the freezing temperature of the ice is slightly higher, and the fence-shaped food can be maintained at the freezing temperature. 2. The method according to claim 1, wherein the ice-packed package is formed by an individual package in a pack and ice particles packed around the pack. The ice-packed package is composed of an ice container having an ice wall inside, comprising a lower lid and an upper lid for accommodating the individual package, and after the individual package is interposed in a corresponding concave portion between the two. 2. The method according to claim 1, wherein the upper lid is engaged with the lower lid to form an ice sac, and the individual package is incorporated in the ice sac. In the ice-packed package, the individual package is placed inside an ice box in an ice making process of growing an ice wall from the inside of the container toward the inside, and is confined in growing ice to form an ice bag. The method for live distribution of fish according to claim 1, wherein: 2. The method according to claim 1, wherein the individual packaging is vacuum-packed. In a chilled package that delivers food to the customer while maintaining the raw state of the fish,
A vacuum package body containing a fence-shaped food material to form an individual package, a pack package body for packaging the vacuum package body, and a box package body for packaging a plurality of the pack packages; The package for live distribution of fish, characterized in that the package and the box package are each packed with ice.

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