Human Limits: Tuna "Morgue" at Minus 65 Degrees — Reporter Could Only Last 30 Seconds Before Gasping for Air

▲ Yaizu Freezing Facility.

Reported and photographed by You t
ru / Shizuoka

As a major fishing nation, tuna is one of Japan’s key catches. What many people don’t know is that much of the tuna consumed in Japan is caught by deep-sea fishing vessels, which initially freeze them at low temperatures during the voyage before returning to Japan for ultra-low temperature storage. They eventually make their way to market for consumption. 《ETtoday Eastday News Cloud》 specifically visited the Yaizu Fisheries Cooperative Association freezing facility in Shizuoka,entering the tuna storage freezer to capture footage of the tuna "morgue" at an astonishing minus 65 degrees Celsius.


▲ Exterior of the tuna freezing facility.

When it comes to major sources of tuna, although most are caught by deep-sea fishing vessels, the amount of tuna stored by fishing boats in Shimizu Port and Yaizu accounts for as much as 80% of Japan’s total — a surprisingly high proportion. Furuichi Shintaro, in charge of tourism promotion at the Yaizu City Fisheries Economy Department, pointed out that tuna fishing vessels typically embark on year-long fishing expeditions. “The caught tuna are first bled and then stored in freezing chambers at minus 55 degrees Celsius on the ship.”

To maintain freshness, these tunas, initially stored at low temperatures on the ships, must be preserved at even lower temperatures upon returning to Japan. Large freezers can reach minus 65 degrees and store up to 1,000 tons of tuna. “But to maintain optimal quality, using only 350 tons per freezer is best,” said Furuichi Shintaro. Due to the large size of tuna, ultra-low temperature storage better preserves freshness, allowing them to be kept for up to 3–5 years while still maintaining their flavor.


▲%At the morgue, objects can freeze into solid columns within 5 seconds, and glasses may even shatter from the cold.


Located by the harbor, the Yaizu Fisheries Cooperative Association freezing facility houses three large thousand-ton freezing warehouses. Reporters were granted special permission to enter. At minus 65 degrees, staff typically ride inside machinery when moving tuna, and the general public does not directly enter the area. Furuichi Shintaro warned: “Humans cannot stay in minus 65 degrees for more than 5 minutes — it’s extremely dangerous.”

Before entering the freezer, one must dress in warm clothing: hats, gloves, and thermal layers are essential. Glasses must be removed to avoid cracking due to temperature shock, and cameras must also be protected against the cold. The freezer has two insulated doors. Upon entering the first level, the temperature drops to minus 35 degrees. Once the second door opens, you reach the ultimate freezer — the tuna “morgue” at minus 65 degrees.

%Journalists experienced the environment firsthand, and the reporter could only last 30 seconds before gasping for air.



▲%Inside the freezing chamber, frost instantly forms on surfaces, and glasses may crack under extreme cold.



▲%A variety of tuna species and cuts are stored at these ultra-low temperatures.


The once-in-a-lifetime experience of minus 65 degrees begins the moment the second door opens. To preserve the tuna’s low temperature, the freezer is completely sealed off from the outside ambient air after the first door is entered, making it impossible to exit easily. The reporter experienced the minus 65-degree environment three times in total: the first for a one-minute site survey, the second for brief shooting, and the third for interior space footage — each session lasting only about 2–3 minutes.