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Sydney Fish Market

Pyrmont, NSW

An analysis of a precedent of the world largest fish market, Tsukiji Fish Market. Understanding the concepts and strategies behind architecturally, it is an interesting precedent research which this building functions not only as a market, but also for its well-known Tuna Auction. In this project, this is one of the successful and interesting projects, researching towards the similarities and differences between the Sydney Fish Market and Tsukiji Fish Market. In designing a new fish market located in Pyrmont of Sydney, we propose this project in focusing "hands-on experience" by creating a market which functions as a communal area, by experiencing relationship and interaction between the sellers and buyers.

Our studio is looking at the complexity of Food Supply Cycle in rethinking the way we produce, distribute, buy, eat and dispose of in more sustainable cycle. This is integrated, reinterpreted and adapted with production - transport - purchase - consumption - waste.

EXHIBITED PROJECT AWARD IN CENTRAL PARK MALL 2016

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3 cups

Blueberries

Billboard Sign

Tension Cable

Wooden Frame

LED Light

Spotlight

Styrofoam Boxes

Plastic / Metal Containers

Table

PRECEDENT ANALYSIS - HUMAN SCALE

Exploding the components of the stall that are installed and used, specifically on how the buyers and sellers interact with each other. By examining the actual picture of current Tsukiji Fish Market, the spaces are compacted with people where most materials used in the area are placed randomly.

3 cups

Blueberries

3 cups

Flour

Stair

1 cup

Sugar

2 tsp.

Oil

Cantilever Roof

Window Stall

Shop

3 cups

Blueberries

3 cups

Flour

Billboard Sign

1 cup

Sugar

2 tsp.

Oil

Roof

Banner

Food Utensil

Chair

Kitchen

Menu Panel

SEAFOOD STALL

TUCK SHOP

Rather than looking inside the Tsukiji Fish Market of how the interactions happen, we look through the external aspects of instalments that are used in the surrounding environment. Particular in this picture, we examine of how a tuck shop is placed underneath a pedestrian stair in where they use the limited spaces as useful as possible.

STREET FOOD STALL

On the other hand, we survey the other spaces such as the restaurants that are located around. This analysis of this restaurant is installed nearly to the parking area and car street. As such, we realise this stall installed is most of the areas as not only functions for restaurants, but also for other wholesale business.

RESEARCH & ANALYSIS

Sydney Fish Market, established in 1945, is the world’s third largest fish market after Tsukiji Fish Market (Tokyo) and La Nueva Viga Market (Mexico City). The marketing seafood products are dedicated to wholesale trade between fishermen and fish merchants or individual consumers. It incorporates a fishing port, seafood retail market, beverage outlet, bakery, gift shop, fruit & vegetable market and also the most famous seafood cooking school in Sydney. It has more than 500 suppliers local and international imported. Around 36,3% is from New South Wales, more than 30% from interstate of Australia and approximately 40% from other countries, specifically from Indonesia and New Zealand.

Within two kilometres away from Sydney central business district, the current context of the buildings are two levels; half for market retailers and half for the auction system. Accessing the site within vehicles with car parking provided, public transport of light rail or even approximately twenty minutes walks from Sydney CBD. The surrounding infrastructure of the site has been designed in a harbour side with a loading wharf for the access of deliveries from suppliers through sea or land. The whole people in engaging the process described in the mapping beside, the human actors are the dominant habitats occurred in the Sydney Fish Market. In different period of time, the cycle starts from the deliveries from suppliers, the auction system, preparing the retailer markets businesses and the cleaners in engaging the fish market.

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Summer

9AM

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12PM

Winter

3PM

Summer

9AM

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SCENARIO - PROPOSAL IDEA

A design approach in defining the actual final project of 'new' Sydney Fish Market, we brainstorm various ideas and then propose few different scenarios in reflecting our concept behind. Experimenting in some collages through different categories; urban, building and human scale, these are the keys to lead us forwards in designing a final aspect of how our proposed design would look like. With some researches, including the precedent and site, we obtain ideas and inspirations that form our design. Currently the Sydney Fish Market has become a commercial and tourist attraction are of Sydney, losing its significance in expressing the seafood culture and cycle for the wider local community. In today society, the seafood cycle prominently evolves within the consumer's scope, with the act of buying seafood from supermarkets without having the knowledge of its origins and the whole seafood process. This raises the issue of shadowing the role of producers as an important starting point within the seafood cycle.

Therefore, the proposed Sydney Fish Market will focus on the "hands-on experience" within the seafood industry where visitors will gain an insight and first-hand experience of the seafood industry. This will involve visitors to be exposed to the process of aquaculture and having the chance to fish their own food, sell and cook their own caught seafood, enjoying their cooked seafood in the indoor or outdoor seating area as well as recycling their own seafood waste. Therefore, visitors will gain a learning experience and knowledge of capturing, transporting, selling and consuming seafood. In addition, the market will become a communal space as visitors will experience personal relationship and interaction through the various programs within the seafood community.

BUILDING SCALE

URBAN SCALE

HUMAN SCALE

SYDNEY FISH MARKET

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Designing and proposing a type of "village" in communal area, this design brings us back in the old days of how fishing is originated. With the systems of platforms and roofing, these lead to a space where most people have hardly experienced before in term of fish market design. As the site is a huge space, we design four different areas where each includes preparation area, kitchen, dining, waste management, toilet and office/power plant.

As mentioned of 'hands-on experienced', we manipulate the actual space by creating more sea area in the middle of the site that is surrounded by the programs. The circulation s are provided through the platforms and roofing systems on the area, where people are able to catch their own fish on the site. Also creating a communal area in every program which allows and receives natural lights.

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