Seafood products packaged in a modified atmosphere (MA) have lately taken major market shares in Europe where the products range from minced products to a wide range of fresh fillets, shellfish and mussels. The effect of MA packaging is generally determined by the amount of available carbon dioxide (CO2) to dissolve into the food. This is again given by the composition of the packaging gas mixture and the degree of filling (i.e. volume of product vs. volume of package). Percentages between 25 and 33 is recommended for seafood, both to ensure bacteriostatic CO2 availability and to prevent packaging collapse, known as "snug down" effect. Normal degree of filling is usually undesirable because of the low packaging efficiency, and a novel way of reducing the packaging size is by dissolving the CO2 into the product before packaging, which in turn improve logistics and distribution of the products. Previous laboratory experiments have shown that 1 to 2 hours in pure CO2 at low temperatures (0-4 °C) is sufficient for several actual products. Degree of filling can then be increased without compromising product quality or the shelf-life. This method is called "Soluble Gas Stabilization (SGS)" and has a potential to 1) increase the degree of filling, thus providing better packaging efficiency and give improved logistical solutions, and/or 2) enhance the product shelf-life by maintaining the original degree of filling of the package.