Originally Posted by
PVDProf
The fish are in wax-lined cardboard boxes (or coolers). You can pack it with up to 5lbs of dry ice per box (I think), which I think they prefer to ice that melts and can drip on people's luggage. I'm sure airline staff in Wyoming are used to this sort of thing, and could probably provide information if you called them.
We were hoping to just have everything frozen pretty solid and not pack dry ice, due to the extra fees associated with that.
Originally Posted by
fastair
Shipments usiong dry ice are not cheap ($175 per container) and need to be packed in such a way as to allow the sublimated CO2 to vent. It will require addl checkin time as well as it will need to be inspected and labeled.
http://www.united.com/page/article/0,6722,52830,00.html
At 50 lbs/each, I am pretty sure a deep freeze would hold for a very long time (ever try to defrost a big cut of meat in an inclosed insulated box, if so, you realize you won't be cooking it any time soon!)
We were planning to just not use dry ice, and hope things didn't melt too much in transit.