In Bursa, next to the fish market designed and built by TCA, a cold storage facility is rising — less a monument than a responsibility. The sea that nourishes us demands careful stewardship.

The building follows a clear sequence: delivery, intake, shock freezing at –40 °C, and permanent storage at –18 °C. Each fish is preserved to travel safely from sea to table.

Its internal organization optimizes circulation, temperature zoning, and logistics. Administration oversees operations above; staff and technical areas below benefit from natural light through the site’s slope.

Architecturally, the structure is precise and restrained: aluminum façades for delivery and administration, insulated render in white and deep green tones elsewhere. Cooling systems and photovoltaic panels occupy the flat roof.

A functional structure — and a quiet architectural promise of respect for natural resources.