That's pretty much normal, though looks like they have lost a little bit of the water in there, they are normally about 50/50 water.
Fish are generally fed minimal if at all before being exported. They are packed (depending on species) with oxygen in very clean water, often with ammonia removing chips and/or carbon, some with zeolite, others like shrimp get mesh squares, some have almond leaves and others have cut up strips of plastic material to hide in.
They are packed grouped in bags or individually packed in small packs as above, generally for species that are super aggressive like puffers, some cichlids etc or fish that don't travel well in groups like cories etc....
Bags are double and triple packed in thick plastic bags, often with newspaper between bag layers to make the bag dark..
And sometimes with a medication in the water (not found out what this is yet)...
And bags are packed into a polystyrene box with heat packs and thin plywood sheets to stop bags rolling or moving and wrapped in newspaper then the lid is put on and the box is seriously taped up. And sometimes that box is then put into a cardboard box and sealed up again.
Fish like fighters have to be packed in small bags because if given too much space, they swim round and round and round and really damage their fins which means they generally die before they arrive... Keeping them packed small means they are less stressed and don't damage themselves. They are ALL imported in bags that size, generally now the bags are that weird pyramid shape as it means the bags don't go flat.
Its the same with fish like discus and often angels as well, they are imported in bags much larger but narrower so they cant keep turning around and stressing themselves out.
It might seem shocking to those not in the trade but if you see fish imported in different ways, you find what works and you stick with it. I have seen fighter packs increase in size slightly and change from flat square packs to the pyramid packs in the last 5 years, rarely ever have problems now!
/imgur.com/a/fmn0L
