Description
Use hands and hand tools to clean, cut, trim, and package fish and shellfish for processing or retail while following safety, sanitation, and quality standards.
- • Use fillet knives, skinners, pin-bone pullers, saws, and shucking tools to cut and trim seafood.
- • Clean, eviscerate, scale, shuck, and section fish and shellfish for processing.
- • Remove skin, shells, scales, and bones; trim defects and blemishes.
- • Inspect seafood for quality, bruises, parasites, or spoilage and discard or rework as needed.
- • Portion fillets, loins, steaks, and pieces to spec for packing.
- • Produce fish mince and trimmings for patties, surimi, or further processing.
- • Process whole fish into retail-ready cuts and value-added items.
- • Obtain and distribute specified seafood lots or species to workstations.
- • Separate edible product and byproducts into designated containers and seal packages.
- • Weigh product and label containers with weight, contents, and lot or traceability data.
- • Prepare ready-to-cook items by marinating, breading, skewering, or adding sauces or ingredients.
- • Maintain sanitation and cold chain; ice, glaze, vacuum-seal, or freeze product and clean tools and work areas.
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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
