직원 10명이 고등어 1만 5천 톤을 뼈까지 발라 전 세계로 수출한다｜극한직업｜#골라듄다큐

※ This video is an excerpt from Extreme Jobs - Norwegian Mackerel and Salmon , which aired on October 18, 2025. *Norwegian Mackerel Processed Fast and Freshly* Ålesund, Norway, has been designated as a port city since 1793! This region is called the "Mackerel Mecca" because it is home to a concentration of mackerel processing plants. In particular, the period from August to October is when Norwegian mackerel has the highest fat content and is of the highest quality. Fishermen head out to the fishing grounds, a journey that takes about 15 hours. When catches are low, they may have to spend up to a week at sea... Fishing is mainly done using the purse seine method. This method involves surrounding a school of mackerel with a large net and tightening the net to catch the fish. The mackerel caught in this way are stored in fish holds filled with water at -2 degrees Celsius to maintain freshness before being immediately transported to processing plants. They are then frozen whole or in fillet form—where the head, internal organs, and bones have been removed to extract only the flesh—and exported worldwide. Since mackerel spoils quickly, speed is of the essence. The process proceeds so swiftly that it takes only about 30 minutes from the start of processing to packaging. Let’s follow the site where they strive to supply fresh mackerel using the latest automated processes. ▶ Watch Full Version: https://www.ebs.co.kr/ ▶ If you want to read the EBS documentary as an article, visit: https://egloos.com/ebsyoutube?utm=you... ✔ Program Title: Extreme Jobs - Norwegian Mackerel and Salmon ✔ Broadcast Date: 2025.10.18 #GolaDuneDocumentary #Documentary #Documentary #GolaDuneDocumentaryOnTV #Norway #Mackerel #AutomatedFactory