Custom Fish and Chips Boxes
Custom fish and chips boxes from 100 — vented clamshell and tuck-lid takeaway boxes in grease-resistant kraft or white board, sized for a battered fillet laid beside a portion of chips.
Battered fish on one side, chips on the other, and steam with nowhere to go
- Board
- Kraft food-grade board or white-lined SBS, grease-resistant food face
- Builds
- Hinged clamshell, tuck lid box, tray with sleeve, two-part box
- Venting
- Die-cut lid and side vents set for the travel time
Order online
Order fish & chips boxes
Starting from $1.10 per unit
Printed to your artwork or plain, sold in runs of 100 up to 5,000 units per product online. Freight to the US, UK, Canada and Australia is inside the price.
How an online order runs
- Add the units you needThen check out with your delivery address. Add other products to the same order on the way.
- A digital proof comes backLaid on the dieline, before anything prints. Change it as often as you need.
- Pay once you approve itPay by PayPal invoice or bank transfer after you approve your digital proof, or cash on delivery in the US and Canada.
- We make it and ship it deliveredYour delivery date is confirmed with the proof, against the spec and your fill date. Freight and customs are handled on the way to you.
Another size, board or finish, or more than 5,000 units? Send the spec for a price instead. Freight by market and our terms cover delivery and remakes.
Get a price for Fish & Chips Boxes
Send the size and quantity — we reply the same working day with a price, a dieline and a date. Artwork optional at this stage.
- Free dielineThe flat drawing comes with the quote, before you commit.
- Proof before pressNothing is printed until you have seen it laid on the dieline.
- Die kept for reordersTooling is paid once. Every reorder skips straight to press.
- Quoted in four marketsUS, UK, Canada and Australia, in the delivery currency.
Steam is what ruins the batter
Fried fish is cooked in the shop and eaten somewhere else, so the box decides how it arrives. Closed tight, the chips sweat and the water settles into the batter. We cut vents into the lid or the side walls so steam leaves while heat stays in. A slightly raised lid helps too, because the fillet is not pressed against cold board.
For a long delivery run, a box with vents on two sides lets air move across the food rather than just upward. That one change does more for the batter than a thicker board.
Clamshell, tuck lid or open tray
| Hinged clamshell | One piece, folds shut, locks with a tab; the chip shop standard |
|---|---|
| Tuck lid box | Lid tucks into the front; stacks flat in a delivery bag |
| Open tray with sleeve | Tray slides into a printed sleeve; good for eat-in and street stalls |
| Two-part box | Separate fish and chips sections divided by a fold |
Board that holds hot fat
Food-grade kraft and white-lined boards are given a grease-resistant barrier on the food side, so oil from the batter and the chips stays inside. We can supply a PFAS-free barrier, which many councils and buyers now ask for; our guide to food packaging without PFAS coatings explains the change. A liner sheet of greaseproof paper under the fish adds a second layer.
Sizing for a fillet that is longer than it is wide
- Small: a child or snack portion, about 7 x 5 in.
- Regular: one standard cod or haddock fillet with chips, about 9 x 6 in.
- Large: a big fillet that lies flat without curling, 10 to 11 in long.
- Family or share: two fillets and chips, usually a deeper clamshell.
- Custom: measured from your own fryer basket and portion.
A box with a shop name on it
A chip shop box travels down the street and sits on a park bench, so it is the shop sign in miniature. One or two strong colors print well on kraft; full color suits white board. We keep ink to the outside so nothing printed touches the food. The broader range of snack packaging includes the cones and cups many shops use for chips sold alone.
Tell us how far the food travels and whether it goes in a delivery bag. That decides the vent pattern and whether the box needs to stack.
Fish & Chips Boxes — specification
The rows that are specific to this build first, then what applies to every job we run. Anything not listed is a question, not a limit — send the brief.
This build
- Board
- Kraft food-grade board or white-lined SBS, grease-resistant food face
- Builds
- Hinged clamshell, tuck lid box, tray with sleeve, two-part box
- Venting
- Die-cut lid and side vents set for the travel time
- Barrier
- Grease-resistant coating, PFAS-free option, greaseproof liner sheets
- One to two colors on kraft, full color on white, outside only
- Minimum
- 100 boxes per size
On every job
- Print process
- Flexo in one to six colors, printed on the outer face only and before any lining goes on.
- Color
- Food-safe inks throughout. Kraft mutes color; a white board or liner is needed for anything photographic.
- Tolerance
- Cutting plus or minus 1 mm, and fit confirmed by filling a plain sample from your own kitchen or line.
- Tooling
- A cutting die per size, kept. Molded pulp needs a tool per shape, which is a longer lead and a larger one-off.
- Food contact
- Every board food-contact grade, with grease resistance built into the sheet and never a PFAS treatment.
- Sustainability
- Aqueous linings and unlined boards repulp with ordinary paper. PE-lined cups need cup collection, and we say which you have.
- Artwork
- Vector PDF or AI, 3 mm bleed, 4 mm safe area, fonts outlined. We check every file and send a proof before press.
- Dieline
- Supplied free with the quote, before you commit. Yours whether or not you order.
- Sample
- A plain unprinted sample at the finished size on request, for fit and construction.
- Reorders
- Skip the tooling and go straight to press at a lower unit price.
- Lead time
- Quoted with the price against your fill date rather than promised before we have seen the spec.
- Markets
- United States, United Kingdom, Canada, Australia — priced in the delivery currency, freight included.
Boards and films we build fish & chips boxes on
Food packaging is chosen for what the food does to it: grease, steam, heat and time. Every board here is food-contact grade, and none of them uses a PFAS treatment for grease resistance.
Food-grade virgin board
Bleached board made for direct food contact. Clean, bright, no recycled fiber and no mineral-oil risk from recovered paper.
14–24ptGrease-resistant board
Resistance built into the sheet rather than sprayed on. Holds fries, pastry and butter without darkening. PFAS-free.
16–24ptPE-lined cupstock
Board with a polyethylene film for hot and cold liquid. Microwave-safe for reheating; recycled only where cup collection exists.
260–350gsmAqueous-lined cupstock
A water-based lining instead of PE. Repulpable in ordinary paper recycling in more places, and compostable; a slightly shorter hold time.
260–320gsmGreaseproof and glassine
Dense, calendered paper that resists fat through the fiber. Wraps, liners and interleaves; breathable, so pastry stays crisp.
30–55gsmFood-grade corrugated
E and B flute with a food-contact liner, vented where steam has to leave. Pizza, catering and anything hot and heavy.
E and B fluteMolded pulp and bagasse
Fiber pressed into a shape. Holds heat, resists grease with no lining, composts, and takes only an embossed or one-color mark.
Molded to shapeRecycled board
Post-consumer fiber. Used for outers, sleeves and anything that does not touch food directly — not for direct contact.
Non-contact onlyNot sure which? Say what goes in it and where it is sold — the material follows from that. Our notes on recycled, recyclable and compostable cover which claims each stock can honestly carry.
- 01
Send what you have
A dimension, a photograph beside a ruler, or the product itself. No technical drawing needed — that part is ours.
- 02
We quote and draw
A price, a dieline and a date come back together. If a different build would suit the product better, that is in the reply too.
- 03
Approve the dieline
The flat drawing is yours to check: which panel is the front, where the folds fall, how deep the cavity really is.
- 04
Artwork on the dieline
You place your design on the flat we sent, or we place it for you, and you see a proof before anything goes to press.
- 05
A sample if you want one
A plain unprinted sample at the finished size shows fit and construction — the things a drawing cannot.
- 06
Cut, printed, shipped
The die is cut once and kept, so every reorder skips the tooling and goes straight to press at a lower unit price.
Format
Vector PDF or AI where possible. Raster artwork at 300dpi at final size, in CMYK.
Bleed
3 mm past every trim line, so a fraction of drift on the cutter never leaves a white edge.
Safe area
Keep type and anything important 4 mm inside the cut and away from every fold.
Color
Convert to CMYK before sending. Uncoated stock prints lighter; a spot color is the only exact match.
Fonts
Outline them or supply the files. A missing font substitutes silently and the proof will not match.
Barcodes
On a light, matte, unvarnished patch with the quiet zone clear — a code on gloss fails the scanner.
Not set up that way? Send it anyway — fixing a file is a short conversation, and we check every one before press. Our guide to preparing print files covers each point.
Food finishes are limited by what may touch food, and that is the point.
Food-safe inks
Printed on the outer face only. Every food pack we make uses them, laminated or not.
Uncoated kraft
No coating at all. Breathable, so pastry stays crisp, and it takes one or two colors.
Aqueous varnish
Scuff resistance without a plastic film, so the pack still repulps.
Molded emboss
A logo pressed into pulp or bagasse. No ink, nothing to rub off, and it survives grease.
Grease-resistant face
Not a finish you can see. It is in the sheet, it is PFAS-free, and it is why the print stays clean.
Matte lamination
Available on outers and sleeves that never touch food — a cake box lid, a carrier, a gift sleeve.
Not sure which suits the shelf it sells from? Say where the product is sold and we suggest one — our notes on specialty finishes show them on real boxes.
Sizing food packaging around a portion, hot: fish & chips boxes
Food is sized by serving, not by dimensions, and it is served hot, heaped and in a hurry. Send us the portion — or better, the box you use now with the food in it — and we size to how it is actually filled.
- Portion, heaped
- Fries, popcorn and salad are served above the rim. A box sized to a level fill looks mean and spills in a bag.
- Lid clearance
- Enough that a loaded burger or a topped cake does not touch the lid. This is the single most common complaint about a food box.
- Venting
- Hot food steams. Vents in the lid keep pastry and fries crisp; a sealed box is right only for cold food.
- Grease path
- Where the fat sits decides the board. Say if the food is fried, buttered or sauced, and whether it is held for minutes or an hour.
- Stacking in a bag
- Delivery boxes are stacked five high on a bike. The lid has to hold the box above it off the food below.
- Sample fill
- A plain box filled from your kitchen settles the size in one try, and we send one before the run.
Not sure your numbers are right? Send the product dimensions rather than the box dimensions and we work the box out — the full method is in our guide to measuring for a box.
Interactive · five steps · no sign-up
Build your Fish & Chips Boxes in 3D
Pick a shape, type a size, choose a board and a finish. The preview on the left redraws as you go, and the spec lands with us exactly as you set it.
Frequently asked questions
Got a question about fish & chips boxes? The answers below cover what we get asked most. If yours is not here, send it with a brief, message us on WhatsApp, or call +1 503-461-4788 — we reply the same working day.
How do fish and chips boxes stop the batter going soggy?
Vents in the lid or walls let steam escape while the food stays warm, so water does not settle back into the batter.
Are fish and chips boxes grease-proof?
They have a grease-resistant barrier on the food side, so oil from the fish and chips stays inside the box.
Can fish and chips boxes be made without PFAS?
Yes. We supply a PFAS-free grease barrier on request.
What size fish and chips box do I need?
A regular box of about 9 x 6 in takes one standard fillet with chips. Larger fillets need 10 to 11 in so they lie flat.
What is the most common fish and chips box style?
The hinged clamshell, which folds shut in one piece and locks with a tab so it can be closed one-handed at the counter.
Can a fish and chips box keep the fish and chips apart?
Yes. A two-part box has a fold that divides the fillet from the chips so the batter is not sitting in chip steam.
Are kraft fish and chips boxes food safe?
Yes. The board is food grade and the print stays on the outside, away from the food.
Do fish and chips boxes stack in a delivery bag?
Tuck lid boxes stack flat and are the better choice for delivery. Clamshells stack too if the lid is kept flat.
Can I print my chip shop logo on the boxes?
Yes, in one or two colors on kraft or full color on white board, printed on the outside of the box.
Should I put paper inside a fish and chips box?
A greaseproof liner sheet under the fish adds a second layer against oil and helps the batter lift out cleanly.
Can fish and chips boxes be used for other fried food?
Yes. The same vented boxes suit fried chicken, scampi, calamari and battered vegetables.
Same range
