The Freezer here is set to -60℃ or -140°F, which is even colder than the average temperature at the south pole.

Since red-fleshed fish oxidize at a faster rate than other types, they require temperatures of -60℃ for storage. I’m sure you have all experienced a time when the fish in your freezer started to slowly turn brown. This is because the temperature was incorrect. Thanks to the low-temperature setting of this freezer, the fish can be stored for longer. However, you have to be careful when you enter the refrigerator. If you were to slip and fall, your hands would get stuck to the floor. We ask that you refrain from taking photos to prevent issues like this from occurring.

I’m sure you were surprised when you stepped into the freezer. A damp towel would freeze in an instant, and the human body would only be able to resist the cold for 10 minutes. Those who work in the marketplace wear special protective clothing that allows them to work in the space for up to an hour, but many say they are in a daze when they exit the freezer.

In the previous section of this guide, we talked about the fatty toro parts of tuna, but the reason why toro has become so popular is thanks to the refrigeration techniques on display here. In the past, they could only use ice to preserve fresh fish. They would put a layer of ice beneath the fish and a layer of ice on top. They would continue to layer the fish like this but the fish at the top would go bad almost immediately. Thanks to modern technology, we can keep fish fresh for longer.