Whole Chicken & Fish Fillet Vacuum Seal Bags — 10" x 13" / 3 Mil / 9-Layer Poly-Nylon

These 10" x 13" vacuum seal bags are manufactured from 3 mil, 9-layer poly-nylon barrier film for long-term packaging of whole poultry, fish fillets, portioned seafood, and other perishable protein products. The non-channeled smooth interior provides consistent vacuum draw across the full bag surface without the uneven sealing common in embossed or channeled alternatives. Non-shrink construction maintains package geometry during freezing and thaw cycles.

Specs: 10" x 13" | 3 Mil | 9-Layer Poly-Nylon | OTR <45 cc/sq.m | MTR <5 g/sq.m | FDA/USDA Compliant

Applications

Whole chicken and Cornish hen vacuum packaging, fish fillet and portioned seafood bags, pork loin and roast vacuum storage, cheese block and hard cheese packaging, cured meat and deli protein bags, frozen protein retail packaging, commercial butcher and seafood counter vacuum packs.

Features

• 9-layer poly-nylon barrier film — excellent oxygen and moisture barrier properties


• OTR less than 45 cc/sq.m and MTR less than 5 g/sq.m for extended shelf life


• Non-channeled smooth interior for consistent vacuum draw and seal uniformity


• Non-shrink construction — maintains package shape through freezing and thaw cycles


• Compatible with standard chamber and external vacuum sealers


• FDA/USDA compliant for direct food contact including raw protein products

Material Notes

Constructed from a 9-layer co-extruded poly-nylon (PA/PE) film at 3 mil total gauge. The polyamide (nylon) layers provide the oxygen and aroma barrier performance; the polyethylene layers provide the heat-seal bond and moisture resistance. This multilayer construction achieves barrier properties that a single-layer LDPE bag cannot match at any practical gauge. All materials meet FDA and USDA specifications for direct food contact.

Use Case Notes

The 10x13 footprint accommodates a standard 3–5 lb whole chicken, a full salmon fillet, or a 2–3 lb pork tenderloin with enough slack for a proper vacuum seal without bridging. Non-channeled film works best with chamber vacuum sealers where the bag is fully enclosed during the vacuum cycle. For external bar sealers, ensure the bag neck is fully inserted past the sealing bar before initiating the cycle.

Common Questions

What is OTR and why does it matter for meat packaging?
OTR (oxygen transmission rate) measures how much oxygen passes through the film per unit area over time. An OTR below 45 cc/sq.m is considered a good oxygen barrier for protein packaging — it slows oxidation and helps maintain color, flavor, and shelf life significantly longer than standard poly bags.

Are these bags compatible with chamber vacuum sealers?
Yes. Non-channeled bags are designed for use with chamber vacuum sealers, where the entire bag interior is evacuated simultaneously. For external bar sealers (FoodSaver-style), a textured or channeled bag is required.

Are these FDA compliant for raw meat and seafood?
Yes. The 9-layer poly-nylon film meets FDA and USDA requirements for direct food contact including raw protein products and freezing applications.

Why Buy

The 10x13 / 3 mil non-channeled vacuum bag covers the most common whole-bird and full-fillet size range in a single SKU. The 9-layer poly-nylon barrier outperforms single-layer PE vacuum bags in oxygen transmission and aroma retention — important for seafood and aged protein products where odor migration and oxidation are primary quality concerns.