Seafood Processor (Onshore)
Onshore seafood processors prepare seafood and seafood products for sale. This includes skinning, filleting, trimming and packing the seafood.
Tasks & duties
- sort and shell seafood
- operate the trio (skinning) machine
- fillet fish and trim it to specific requirements
- weigh seafood
- pack seafood in cartons
- pack the freezer
- ensure the quality of seafood remains high
- maintain the machinery
- clean the trimming and packing line, including the conveyor belt
- follow health and safety guidelines.
Specialisations
Depending on the type of factory they work in onshore seafood processors may specialise in processing fish or shellfish.
Skills & knowledge
- knowledge about different species of fish and how they are processed
- good knife-handling skills for filleting and trimming fish, or shelling seafood
- skill sorting, weighing and packing fish
- the ability to stack a freezer
- the ability to operate and clean the machinery used for seafood processing
- an understanding of safety, health and hygiene regulations.
Entry requirements
There are no specific requirements to become an onshore seafood processor. However, the National Certificate in Seafood Processing may be useful.
Training on the job
Onshore seafood processors receive training on the job.
Useful experience
Useful experience for onshore seafood processors includes other factory work.
Related courses
Fishing and Seafood Industry
For more information, please refer to myfuture.
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