When I first started in the tray supply business nearly a decade ago, I’d bring samples of our standard food-grade trays to local fishmongers and get a lot of blank stares. One vendor in Portland, who’d been selling fresh salmon out of the same stall for 22 years, leaned across the counter and said, “A fish tray? That’s just a plastic pan to hold my catch.” That comment stuck with me, and it’s why I’ve spent the last decade educating not just customers, but anyone who’ll listen, on what a fish tray really is—and why it’s one of the most overlooked pieces of equipment in the seafood supply chain. Tray
Let’s cut through the basic description first: a fish tray is a purpose-built container designed exclusively for handling, displaying, transporting, and storing fresh, frozen, or processed seafood. But that’s like saying a running shoe is just something you put on your foot. The real story is in the details—details that most people outside the seafood industry don’t think about, but that every fisherman, processor, grocery store manager, and home cook relies on.
When a fish is pulled from the ocean, river, or lake, it’s not just a piece of meat—it’s a highly perishable, moisture-rich product that starts to break down within hours of being caught. The right fish tray doesn’t just hold that fish; it preserves its quality, extends its shelf life, reduces waste, and even makes it easier to sell. Let’s break down the core functions that define a quality fish tray, because not all trays are created equal.
First, there’s containment with a purpose. Unlike a random plastic tub, a fish tray is designed with specific dimensions to fit standard display cases, processing lines, and transport crates. In commercial seafood operations, every inch of space matters. A standard European fish processing line uses trays that are 60cm x 40cm, a size that fits perfectly into stackable plastic crates to maximize truck space without wasting a single centimeter. In North America, common sizes are 12” x 18” for grocery store display and 24” x 18” for bulk transport from docks to processing plants. The shape isn’t just a box, either—most fish trays have slightly tapered sides so they can nest when empty, cutting down on storage space when not in use by up to 70%. That’s a huge savings for small businesses that don’t have warehouse space to spare.
Then there’s the non-negotiable factor: food safety and material quality. Seafood is acidic, high in oil, and prone to bacterial growth, so a fish tray can’t be made from just any plastic. A quality fish tray is made from food-grade polypropylene (PP) or high-density polyethylene (HDPE), both of which are BPA-free, durable, and resistant to the cold temperatures used for freezing and refrigeration. The plastic has to be non-porous, too—no tiny holes or crevices where bacteria can hide and multiply. I’ve seen cheap trays from overseas that had rough, uneven surfaces that left tiny bits of fish flesh and blood trapped after washing, leading to cross-contamination. That’s not just a hygiene issue—it’s a legal one, too. The FDA and EFSA have strict guidelines for seafood packaging, and a tray that doesn’t meet those standards can get an entire shipment seized at customs.
Moisture management is another key feature that sets fish trays apart from other food trays. When ice is used to keep fish cold (the gold standard for fresh seafood storage), that ice melts and creates a lot of water. A fish tray has built-in drainage systems: either small holes in the bottom, a raised platform inside the tray that lets meltwater pool away from the fish, or a separate, removable liner. That’s critical, because sitting in meltwater causes fish to spoil faster, develop a “fishy” taste, and even get waterlogged, which reduces its weight (and your profit, if you’re selling by the pound). Early on, we sold trays without drainage, and one local fisherman came back to us furious—his entire catch of cod had sat in a pool of water during transport, and he’d lost over $1,200. We redesigned the trays that same week, and that mistake is what taught me how important drainage really is.
Temperature resistance is a big one, too. Seafood goes from being frozen at -40°F on the fishing boat, to stored at 32°F in a processing plant, to displayed at 34°F in a grocery store, and even carried home in a warm car on a 90°F day. A fish tray has to hold up through all those temperature swings without cracking, warping, or leaching chemicals into the food. I’ve seen trays that would shatter when dropped on a loading dock, or bend so much under the weight of a 50-pound box of salmon that they collapsed, ruining the load. Our trays are tested to survive temperatures from -40°F to 170°F, so they can go from the freezer to a commercial dishwasher to a display case without any issues.
Beyond these core functions, there are specialized fish trays for different uses. For example, there are display trays that are lightweight, often printed with branding for grocery stores or fish markets. There are bulk transport trays that are reinforced to hold heavy loads, sometimes with reinforced edges to stack 10 high on a truck. There are also disposable fish trays, usually made from compostable materials like cornstarch or molded pulp, for grocery stores that want to reduce plastic waste. We also make trays specific for different types of seafood: some have deeper sides for whole large fish like tuna or swordfish, others have shallower sides for fillets, and even trays with dividers to keep different types of shellfish separate.
Now, let’s talk about why this matters so much for the seafood industry. According to the Food and Agriculture Organization (FAO), around 35% of all seafood produced globally is lost or wasted between harvest and consumption. A huge portion of that waste is due to improper handling and storage, and fish trays are a direct solution to that. A 2021 study by the University of Aberdeen found that using purpose-built fish trays reduced seafood spoilage by up to 28% during transport and display. That number isn’t just a statistic—it translates to millions of dollars saved for fishermen, processors, and retailers, and it means more affordable, fresh seafood for consumers.
But here’s something that most people don’t realize: fish trays aren’t just for commercial operations. Small-scale fishermen, fish markets, even home cooks can benefit from using the right fish tray. A friend of mine runs a small community-supported fishery (CSF) in Maine, where members get a weekly share of fresh lobster, clams, and cod. He started using our smaller, reusable fish trays to store and transport the shares, and he told me he’s cut down on spoiled seafood by half. “I used to use old Rubbermaid tubs that would leak and trap fish smells,” he said. “Now my customers get fresh, clean fish every week, and I save hundreds a month on replacements.”
As a tray supplier, I see firsthand how much goes into getting a fish tray right. It’s not just about molding plastic into a shape—it’s about listening to the people who use them every day. We work closely with fishermen, processing plant managers, and grocery store buyers to test our trays in real-world conditions. Last year, a large salmon processor in Chile told us their trays were cracking after six months of heavy use in their processing plant, where they were being washed hundreds of times a week. We adjusted the plastic formula to be more durable for repeated industrial washing, and now those trays last twice as long. That’s the kind of partnership that makes a good supplier, not just a vendor.
One question I get asked all the time is: “Can’t I just use a regular plastic bin as a fish tray?” The short answer is yes, you can—but you’ll pay for it in the long run. Regular bins don’t have the drainage, temperature resistance, or food-grade quality that fish trays have. They’ll crack, leak, harbor bacteria, and lead to more spoiled seafood. For a small fisherman selling $10,000 worth of catch a season, the $50 extra for a set of durable fish trays is a no-brainer when it means not losing thousands to spoilage.
Another common misconception is that all fish trays are disposable. Reusable fish trays are the most popular for commercial operations because they’re cost-effective and better for the environment. A single reusable tray can last 5 to 10 years, compared to disposable trays that are used once and thrown away. That’s why we’ve invested heavily in reusable tray technology—we want to help the seafood industry reduce plastic waste while also saving money. We also offer a take-back program for old trays, so we can recycle them into new ones instead of them ending up in landfills.
Let’s circle back to that fishmonger in Portland who first made me think about writing this blog. A few months ago, I stopped by his stall with a new sample of our reusable display trays. He picked it up, ran his finger over the smooth, non-porous surface, and then held it under a running tap to test the drainage holes. “You know,” he said, “I’ve been using those cheap plastic trays from the big box store for years, and I thought they were fine. But this is different.” He showed me a bin of cod fillets he’d just unpacked from our trays—no standing water, no slimy residue on the tray, and the fillets looked bright and fresh. “I’m switching to these,” he said. “My customers notice the difference, and I’m not throwing away half the fillets I used to because they go bad in a day.”
That’s the real impact of a good fish tray. It’s not just a piece of equipment—it’s a tool that connects fishermen to consumers, reduces waste, and ensures that everyone gets the best possible seafood. Whether you’re a small-scale fisherman, a grocery store manager, a CSF coordinator, or even a home cook who loves fresh seafood, choosing the right fish tray makes a difference.
At the end of the day, seafood is a vital source of protein for billions of people around the world. The seafood supply chain is complex, with so many steps between the ocean and the dinner table. The fish tray is one of the quiet workhorses of that chain, and it’s time we started talking about it like it is. If you’re in the seafood industry and looking for trays that are built to last, keep your product safe, and save you money, we’d love to work with you. Reach out to us to discuss your specific needs, whether you need bulk transport trays, display trays, disposable options, or customized solutions for your operation. Together, we can help get better seafood to more people, while reducing waste and keeping costs down.
Tray References
FAO. (2020). The State of World Fisheries and Aquaculture. Food and Agriculture Organization of the United Nations.
University of Aberdeen. (2021). Reducing Post-Harvest Seafood Waste Through Improved Handling and Storage Practices. Journal of Food Protection.
FDA. (2022). Food Packaging and Food Safety Guidelines for Seafood. U.S. Food and Drug Administration.
European Food Safety Authority (EFSA). (2023). Guidance on Food Contact Materials for Seafood Processing and Storage. EFSA Journal.
Huizhou Yangrui Printing & Packaging Co., Ltd.
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