The loading station uses electric forklifts that do not emit exhaust fumes, and thorough hygiene control is practiced, including the use of sheets to prevent the tuna from coming into direct contact with the floor. It also has a "cafeteria where you can taste the season of Shiogama," a "direct sales shop with processed marine products," a "fish food promotion studio where cooking classes are held," and an "exhibition facility where you can learn about the fishing industry of Shiogama," making it a facility where citizens and tourists can stop by easily. On days when fish are landed, visitors can watch the auction from the second floor. The auction is held on an irregular basis. The auction starts around 7:00 a.m. from July to September and 8:00 a.m. from October to June.