Seafood Processor (Onshore)

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. They may also attend courses and can complete unit standards towards a National Certificate in Seafood Processing offered by the NZ Seafood Industry Training Organisation.

Useful experience

Useful experience for onshore seafood processors includes other factory work.

Video

Why work in New Zealand's seafood industry
Food Technologist in the Seafood Industry

From just a job on you tube

Related courses

Fishing and Seafood Industry

For more information, please refer to Career Services.