To fulfil the temperature requirements of the cold chain, the fresh fish are usually packed, stored and transported to fish markets with ice in open styrofoam boxes. Some companies offer a more flexible service and they deliver the fish directly to private consumers. In these cases the fish are packed with artificial ice hydrated and frozen gel pads in specially designed completely closed styrofoam boxes. This study presents the results of the comparison of seven packing methods with the aim to potentially improve them. The temperature outside and inside of the closed box and temperatures in the abdominal cavity of gutted sea bass (Dicentrarchus labrax) were measured during the logistics process using Radio Frequency Identification (RFID) technology. The aim of the presented study is to define the optimal cooling materials and methods for different handling options. As an important result, a new efficient, time and energy saving method of packing the fish with the combination of dry non-hydrated gel pads and wet ice instead of the use of frozen gel pads alone is proposed. This method ensures recommended storage temperatures between 0 degrees C and 4 degrees C and stable conditions inside the box at room temperatures (or higher) for a longer period of time under the same time-ambient conditions after delivery to the consumer. Furthermore it was established that the part of the ice that melted inside the box, due to higher ambient temperatures, was absorbed by the dry gel pad and only a small quantity of water remained on the bottom of the box. (C) 2015 Elsevier Ltd. All rights reserved.