The three auction areas for fish, shrimps and shellfish are equipped with a cold storage and water filter tower, a scale and four-wheel pushcarts.
每天清晨三點半，返港的漁船靠到岸邊，由搬運工人協助船員卸魚，卸下的魚先過磅，由漁會工作人員將其重量單貼於魚背上，隨先後次排列整齊，然後由拍賣員按順序叫價拍賣，由承銷人出價，出價最高者承購。