All seafood package designs should prevent or reduce contact with the air and moisture loss during storage. Besides preventing freezer burn, proper packaging excludes contamination from bacteria or extraneous matter, prevents absorption of odors and facilitates labeling.

Excessive ice crystals inside containers and wrappings or packages indicates that moisture has migrated out of the product during temperature fluctuations, resulting in partial thaws and refreezing. This reduces quality, which is reflected in diminished taste, texture and shelf life.

Frost on the outside of a package may also indicate temperature fluctuations perhaps while inside a warehouse or truck, where moisture pulled from warmer air freezes on the colder surfaces of the frozen cartons or product. Temperatures surrounding frozen products should remain stable.

The most important piece of packaging for product protection may be the inner plastic lining (or "polybag"), or plastic sheets or cellowrap surrounding a product. This material should be tough, high-quality plastic and thick enough to give adequate protection.

Check that all packaging, no matter what kind, is tight and unbroken. Torn outer cartons often contain torn or damaged inner boxes. Damaged inner boxes may contain damaged plastic wrapping or product.