Skills
26 skills are associated with this occupation.
0 skills selected
Essential knowledge
No skills in this section.
Overview
The work is practical food production: cutting, scraping, washing, trimming defects, keeping tools clean and moving processed fish into suitable containers.
In job descriptions, look for fish processing, gutting, slicing, trimming boxes, chilling processes, packaging, hygiene routines, HACCP, GMP, sanitation and tolerance for cold, wet or strong-smelling work areas.
Explore this occupation
Open in Job ExplorerWhat the work can involve
Work is usually on a fish or seafood processing line, close to cutting tables, trimming boxes, washing points and packaging containers. The core responsibility is to remove unwanted parts cleanly while keeping food-safety routines intact.
Skills and specializations
Useful skill is practical: steady knife work, clean trimming, washing gutted fish, maintaining cutting equipment, applying HACCP and GMP, and noticing colour or quality defects before packaging.
Salary context
Pay is usually read through production pace, shift pattern, hygiene responsibility, tool handling, cold-room exposure and whether the role includes quality checks or only repeated trimming tasks.
Career paths
Experience can lead toward fish processing lead, packaging coordinator, quality-control support, sanitation lead or broader seafood production roles with more responsibility for line hygiene and product flow.
Good to know
Check whether a vacancy names the species, cutting tools, line speed, cold or wet conditions, protective equipment, sanitation duties and whether packaging is part of the same job.
Editorial note
This guide is editorial career context, not official labour-market statistics or role-specific pay data.
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Alternative labels
Occupation group
Butchers, fishmongers and related food preparers (7511)
Source facts
| ESCO URI | http://data.europa.eu/esco/occupation/6c39cf1c-7332-41c1-86c3-6ed3daf3c479 |
|---|---|
| ESCO code | 7511.3 |
| ISCO group | 7511 |
| Concept type | Occupation |