A process for treating and packaging fish comprising the steps of receiving (1) and inspecting fish at a point of intake； chilling (2) the fish； and fileting and portioning (4) the fish. The process includes holding (6) the filleted and portioned fish in bulk production trays in an environment of - 1°C to +1°C； followed by packing (7) the portions to provide a package which is vacuum skin sealed (8, 101), wherein the fish is vacuum skin packed by placing the portions in a retail individual-product tray and covered with a skin film, and sealing with a vacuum pressure of less than 5mBar. The packages are super-chilled in a super-chill stage (9, 200), to a temperature in the range of -4°C to -2°C during a time duration in the range of 45mins to 180mins. The super chilling is implemented by delivering air with a temperature in the range of -25°C to -30°C to the packages. The method finally includes storing (10) the packages in a chill hold environment at a temperature of -6°C to -1°C； and despatching the packaged fish portions for transport to retailers. The packages have a shelf life up to 12 days () arising from the combination of steps in the process.
