A system for storing live seafood, includes: compartments into which the seafood is introduced, a hydraulic circuit to cause water to circulate, an installation for treating the water, characterized in that: the compartments form part of at least one module taking the form of a unit which unit is made of a lightweight material, the water flow generated by the hydraulic circuit enters the compartments via the upstream end and reemerges via the downstream end thereof, the water circulating through the compartments is kept at a temperature of below 25° C.
