Extreme heat is turning South Korean fish markets into sauna-like environments, driving up preservation costs and reducing customer traffic this week [1].
This trend threatens the livelihoods of small-scale merchants who must balance the rising cost of ice and cooling equipment against a shrinking pool of buyers avoiding the heat [2].
At one market, conditions reached a peak around 3 p.m. as outdoor temperatures hit 38°C [1]. Humidity levels were recorded at 55% or higher, creating a stifling atmosphere for both workers and the perishable goods they sell [2].
Merchants report that the cost of preserving fish has doubled [1]. Because ice melts rapidly in the extreme heat, vendors are forced to purchase significantly more supplies to prevent spoilage and ensure food safety [2].
Kim Sang-jung, a merchant at the market, described the working conditions as unbearable. "It is truly a steamer, a steamer," Kim said. "You can think of it as a sauna, a sauna" [1].
Beyond the operational costs, the heat has led to a noticeable decline in visitors. Customers are less likely to visit open-air markets during peak heat hours, leading to a drop in daily sales for vendors who rely on foot traffic [2].
Local vendors continue to operate under these conditions, though the combination of high humidity and heat creates a precarious environment for seafood storage [1].
“"It is truly a steamer, a steamer," Kim said.”
The intersection of extreme weather and perishable retail highlights a vulnerability in traditional market infrastructure. As heatwaves become more frequent, the reliance on manual ice cooling becomes economically unsustainable for small vendors, potentially accelerating a shift toward climate-controlled commercial hubs and away from traditional open-air markets.
