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The key to fish prices is "freshness." Fish that are exposed to room temperature without ice will fade and change color. The reason why people can eat freshly caught fish in Seoul today is because of the ice.
Before the auction begins, there is a freezer that freezes and supplies hundreds of tons of ice. It is all done by humans to move and crush 135 kilograms of ice. I took a look at the frozen factory of Busan Fish Market, which lives every winter, soaked in sweat below zero.
🐟TIMELINE 🐟
00:00 Prologue
00:00
01:05 Introduction
01:05
01:34 Who buys ice
01:34
03:13 Ice, how much do you make a day
03:18
03:50 Freezing water
03:50
06:28 Move by ice hand
06:28
08:01 Breaking Ice
08:01
08:47 Supply of Ice
08:47
10:53 3D Occupation
10:53
#BusanFishMarket #fish #fishRhapsody #frozenwarehouse #ice #rhapsody
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