Description
Use hands or hand tools to fillet, cut, and trim fish for processing, packaging, or retail sale.
- • Use fillet knives, cleavers, band saws, or other equipment to cut and trim fish.
- • Clean, trim, slice, and section whole fish for further processing.
- • Cut and trim fish to prepare for packing.
- • Remove skin, scales, bones, and viscera from fish.
- • Inspect fish for defects, bruises, parasites, or blemishes and remove them along with excess fat.
- • Produce fish fillets, portions, and trimmings.
- • Process whole fish, loins, or sides into retail-ready cuts.
- • Obtain and distribute specified fish or whole carcasses.
- • Separate edible portions and byproducts into designated containers and seal containers.
- • Weigh fish and tag containers for weight and contents.
- • Clean and sanitize work areas, tools, and equipment.
- • Prepare ready-to-heat fish items by cutting into pieces and adding seasonings, sauces, vegetables, or breading.
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Agriculture
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
