Key Responsibilities and Required Skills for a Fish Processor

🎯 Role Definition

The Fish Processor is a hands-on role at the core of our seafood production operations. You will be responsible for the complete cycle of processing seafood, from receiving and sorting raw product to cutting, cleaning, grading, and packing. This position is physically demanding and requires exceptional endurance, a strong commitment to food safety protocols (like HACCP and GMPs), and the ability to work effectively as part of a team to meet demanding production schedules in a challenging, often cold and wet, environment. Your contribution directly impacts the quality of the final product that reaches consumers globally.

📈 Career Progression

Typical Career Path

Entry Point From:

General Laborer
Food Production Worker
Agricultural Worker
Kitchen Prep Cook

Advancement To:

Processing Line Lead / Team Leader
Quality Control (QC) Technician
Production Supervisor
Baader Machine Technician

Lateral Moves:

Freezer / Cold Storage Worker
Warehouse Associate

Forklift Operator

Core Responsibilities

Primary Functions

Sort raw fish by species, size, and quality to prepare for the appropriate processing line.
Operate heading and gutting machinery, and perform manual gutting and cleaning of fish carcasses with precision and speed.
Perform filleting, trimming, skinning, and deboning of various fish species using specialized knives and cutting tools.
Weigh, grade, and portion processed fish according to precise customer and company specifications.
Pack finished products into boxes, trays, bags, or cans, ensuring proper counts, weights, and presentation.
Operate and monitor freezing equipment, including blast freezers and plate freezers, to ensure product is frozen correctly.
Load and unload raw and processed product from conveyor belts, bins, pallets, and holding tanks.
Perform repetitive tasks for extended periods in a cold, wet, and often noisy production environment.
Rotate through various stations on the processing line, demonstrating flexibility and a willingness to learn multiple tasks.
Manually handle and lift heavy totes and boxes of fish, often weighing up to 50 pounds, throughout the shift.
Butcher and section large fish, such as halibut or tuna, into smaller loins or portions as per cut-sheets.
Prepare and process roe (fish eggs), which includes screening, brining, inspecting, and packing.
Conduct "candling" of fillets on a light table to detect and remove parasites, bones, or other imperfections.

Secondary Functions

Maintain a clean and sanitary work environment by continuously cleaning and sanitizing equipment, tools, and work surfaces.
Adhere strictly to all company safety protocols, including the correct use of Personal Protective Equipment (PPE) at all times.
Comply with all food safety guidelines, including Good Manufacturing Practices (GMPs) and Hazard Analysis Critical Control Point (HACCP) standards.
Identify and immediately report any equipment malfunctions, product quality issues, or safety hazards to a line lead or supervisor.
Assist with the setup and breakdown of the processing line at the beginning and end of production shifts.
Work collaboratively and communicate effectively with team members and supervisors to meet daily production quotas and quality targets.
seminars.
Support inventory management by assisting with counts and tracking of raw materials and finished goods.

Required Skills & Competencies

Hard Skills (Technical)

Knife Skills: Proficient in handling, sharpening, and using filleting, trimming, and butchering knives safely and effectively.
Fish Species Identification: Ability to accurately identify different types of fish and their specific processing requirements.
Machine Operation: Experience operating or working with seafood processing equipment such as Baader machines, skinners, slicers, and heading/gutting machines.
Grading and Sorting: Skill in accurately assessing fish quality, size, and weight to sort and grade product according to standards.
-Food Safety Knowledge: Strong understanding of HACCP, GMPs, and sanitation protocols within a food production setting.
Scaling and Weighing: Competency in using digital and analog scales to ensure accurate product weight for packing and labeling.

Soft Skills

Physical Stamina & Strength: Ability to stand for 10-12 hours, perform repetitive motions, and lift/move heavy objects in a physically demanding role.
Endurance for Harsh Environments: Resilience to work effectively in cold, wet, humid, and loud conditions for extended periods.
Hand-Eye Coordination & Manual Dexterity: Excellent coordination for precise cutting, trimming, and handling of delicate products.
Attention to Detail: Meticulous focus on quality, ensuring no bones, blemishes, or foreign materials are present in the final product.
Work Ethic & Reliability: Punctual, dependable, and committed to completing shifts and meeting production goals.
Teamwork: Ability to work cooperatively with a diverse team in close quarters to ensure a smooth and efficient workflow.
Ability to Follow Instructions: Capable of understanding and precisely following verbal and written directions from supervisors.

Education & Experience

Educational Background

Minimum Education:

No minimum educational requirement; on-the-job training is provided.

Preferred Education:

High School Diploma or GED.
Food Handler's Certificate or other food safety certifications.

Relevant Fields of Study:

N/A
Food Science

Experience Requirements

Typical Experience Range: 0 - 3+ years. Entry-level candidates are encouraged to apply.

Preferred:

6+ months of experience in a food processing plant, commercial kitchen, fish market, or other manufacturing/production environment is highly advantageous.
Verifiable experience working in the seafood industry or in a physically demanding, fast-paced role.