Seafood is highly perishable, and how it is handled after landing determines not just its shelf life, but whether it meets food safety standards for local and international markets. In the early decades of the 20th century, most of India’s seafood was preserved using sun-drying, salting, and smoking, which supported trade with nearby countries but offered limited hygiene and short shelf life. By the 1940s–50s, canning became an intermediate solution, especially for sardines and mackerel, but was eventually overtaken by frozen processing, which allowed for greater volume, product variety, and longer shelf life.
A major turning point came in 1953, when Cochin exported India’s first shipment of frozen shrimp to the United States. This shift was made possible through early infrastructure introduced by the Indo-Norwegian Project, including ice plants, cold storage, and basic freezing units. From that point on, Cochin began transitioning from artisanal drying yards to mechanised seafood handling facilities. Through the 1950s–70s, more freezing plants were established across Kerala, and seafood began to be processed not just for preservation, but also for export readiness.
“Proper packaging not only helps in maintaining the quality of fish and fishery products, but also improves their marketability and shelf life.”
(Reading Manual for Frozen Fish, MoFPI)
As exports increased, so did pressure to meet international standards - especially those from the U.S. and EU. By the 1980s–90s, India’s seafood industry had to modernise its processing and packaging systems to comply with global hygiene regulations. This included adopting technologies like air-blast freezing, IQF (Individually Quick Frozen) methods, and fluidized bed systems for shrimp and fillets.
Packaging evolved from simple wax-lined cartons and polyethylene bags to advanced materials like vacuum packs, multi-layer laminated films, and retort pouches. These innovations reduced dehydration and prevented microbial contamination while extending shelf life. They also improved branding, labeling, and traceability—key requirements for entry into developed markets. By the late 1990s, India's seafood processors were investing in EU-approved facilities with temperature-controlled zones, stainless steel workstations, and chlorine-treated water systems. This ensured products complied with HACCP and FSSAI regulations, enabling consistent access to high-value markets.
Cochin played a central role in this transformation. As a natural port city with auction halls, freezing plants, and access to mechanised fleets, it became home to many of India’s largest seafood export firms. Institutions like CIFT and MPEDA, based in Cochin, supported this growth by standardising freezing protocols and developing export-compliant packaging solutions.
Today, packaging is more than a preservation method; it's a tool for hygiene assurance, brand trust, and logistics efficiency. With over 100 freezing plants, cold chain systems, and robust institutional support, India now annually exports frozen seafood worth billions of dollars, with shrimp accounting for over 65% of total value. Challenges still remain, including rising input costs, high energy demands for the cold chain, and the difficulty of maintaining quality across long supply routes. But the move from open-air curing yards to automated packaging lines has been decisive. It's one reason why Indian seafood, led by firms in Cochin, has become globally competitive in both volume and value.
Seafood is highly perishable, and how it is handled after landing determines not just its shelf life, but whether it meets food safety standards for local and international markets. In the early decades of the 20th century, most of India’s seafood was preserved using sun-drying, salting, and smoking, which supported trade with nearby countries but offered limited hygiene and short shelf life. By the 1940s–50s, canning became an intermediate solution, especially for sardines and mackerel, but was eventually overtaken by frozen processing, which allowed for greater volume, product variety, and longer shelf life.
A major turning point came in 1953, when Cochin exported India’s first shipment of frozen shrimp to the United States. This shift was made possible through early infrastructure introduced by the Indo-Norwegian Project, including ice plants, cold storage, and basic freezing units. From that point on, Cochin began transitioning from artisanal drying yards to mechanised seafood handling facilities. Through the 1950s–70s, more freezing plants were established across Kerala, and seafood began to be processed not just for preservation, but also for export readiness.
“Proper packaging not only helps in maintaining the quality of fish and fishery products, but also improves their marketability and shelf life.”
(Reading Manual for Frozen Fish, MoFPI)
As exports increased, so did pressure to meet international standards - especially those from the U.S. and EU. By the 1980s–90s, India’s seafood industry had to modernise its processing and packaging systems to comply with global hygiene regulations. This included adopting technologies like air-blast freezing, IQF (Individually Quick Frozen) methods, and fluidized bed systems for shrimp and fillets.
Packaging evolved from simple wax-lined cartons and polyethylene bags to advanced materials like vacuum packs, multi-layer laminated films, and retort pouches. These innovations reduced dehydration and prevented microbial contamination while extending shelf life. They also improved branding, labeling, and traceability—key requirements for entry into developed markets. By the late 1990s, India's seafood processors were investing in EU-approved facilities with temperature-controlled zones, stainless steel workstations, and chlorine-treated water systems. This ensured products complied with HACCP and FSSAI regulations, enabling consistent access to high-value markets.
Cochin played a central role in this transformation. As a natural port city with auction halls, freezing plants, and access to mechanised fleets, it became home to many of India’s largest seafood export firms. Institutions like CIFT and MPEDA, based in Cochin, supported this growth by standardising freezing protocols and developing export-compliant packaging solutions.
Today, packaging is more than a preservation method; it's a tool for hygiene assurance, brand trust, and logistics efficiency. With over 100 freezing plants, cold chain systems, and robust institutional support, India now annually exports frozen seafood worth billions of dollars, with shrimp accounting for over 65% of total value. Challenges still remain, including rising input costs, high energy demands for the cold chain, and the difficulty of maintaining quality across long supply routes. But the move from open-air curing yards to automated packaging lines has been decisive. It's one reason why Indian seafood, led by firms in Cochin, has become globally competitive in both volume and value.
