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Fresh fishing

After hauling the trawl to the fishing deck, it is hung from the gantry to empty the fish into the reserve, at the level of the fish working room. Fish is then sorted, gutted, rinsed, put into boxes under a lay of ice and lowed into the hold where the temperature is set at  -2 or -3°C so that, at the heart of the box, the fish is stabilized at 0°C, best temperature for an optimal fish conservation.