8 Facts About Fish Workers

Fishing is one of the oldest professions dating back to the Mesolithic period. Fishermen would navigate the sea, returning their catches to their
community. They may have sold the catches to local fish markets or brought them to their families.

Fishing today looks different, nowadays many fishermworkers may sell their fish to processors who turn fish into ready-made products. Just
think of all the fish-related products in your local supermarket! That’s thanks to fish workers/food
processors!

Despite the rise of automation processing fish is challenging. That’s why processors need skilled professionals who can break down fish so it can be used in cooking. These professionals are known as fish workers and are essential to feeding millions.

1. Fish Workers understand fish

Fish workers are responsible for handling, caring, processing and cleaning an assortment of fish species for customers. These professionals perform various duties which vary depending on the where they are employed. Some fish workers sort and organize fish along conveyor belts making sure that only the highest quality fish are used. Others may work as fish boners because they cut, clean and trim whole fish by hand. In seafood plants (ex. shrimp and crab), these individuals disjoint meat from crustaceans for further processing.

Alternatively, some fish workers are known as machine operators because they set up and operate machinery to process and package fish and seafood products. Operating processing equipment includes assembling equipment for production, checking product quality and adjusting machines.

2.  Fish Workers Know Fish

You would think that in today’s world of technological advancements fish in factories would be filleted by a machine, but this is not the case. Most fillets are still cut by hand—fish even of the same species do not come in the same size, shape or weight. Because a fish’s bones are
delicate, the human hand is the most efficient at filleting without destroying a piece of fish.

Due to hands-on experience, fish workers are very familiar with fish anatomy and how to cut them into different sizes. Overall, fish workers
truly understand fish. Not only that, but they also know how seasonal changes and locations change the size and texture of fish. Those interested in getting a head start in learning about fish can ask a butcher at any local supermarket. They are a wealth of information and are happy to share their knowledge.

3. Fish Workers d0 not need to have a post-secondary education 

Becoming a fish worker is an excellent career for anyone looking to enter the food manufacturing industry without a postsecondary education.
Employers generally only require a high school diploma or equivalent. Many processing plants also require no past work experience and are willing to train newcomers. However, for more specialized roles and fish requiring a more delicate touch, employers require over a year of work experience. Being a fish worker is a good starting role where you can build a rewarding career in a company. For example, an individual can start in production and eventually work up to a machine operator, supervisor and potentially a director a company!

4. Fish Workers Have Physical Jobs

As you might expect, fish workers have physically demanding jobs that require them to spend nearly all their time on their feet with intense focus. These professionals are constantly working with their hands, sorting fish, or cutting fish with sharp tools. Cutting a fish requires not only manual dexterity, but also hand-eye coordination. You wouldn’t need to go to the gym with this job!

5. Fish Workers Work in Cold Environments

Working conditions for fish workers are cold because cold environments keep fish products fresh longer and inhibit bacterial growth. Fish
workers endure the cold by wearing layers and taking breaks in warmer areas of the plant. Keeping up with these practices is very important because fatigue takes its toll faster in cold environments.

6. Fish Workers Have Manual Dexterity

Fish workers employed at food processing companies that cut, clean and trim fish. They use sharp knives and make exact cuts based on the type of fish being processed. Cutting fish involves removing the head, deboning, and filleting the fish from the bone. Performing these tasks requires high skillfulness and manual dexterity to cut the fish without ruining them.

7. Fish Workers Work with Machinery

Depending on their position, a fish worker may be required to control automated machinery. One example of machinery used in a fish processing
plant is a canner, which places fish into cans. As a machine operator, an individual must know how to set up, maintain, and disassemble equipment based on a product’s requirements.

Furthermore, during manufacturing runs, they closely monitor how smoothly production runs. If they notice that the products do not match company standards, they will perform corrective machine adjustments and let quality assurance know about the problem.

8. Fish Workers Have These Skills

Being a Fish Worker demands a diverse range of skills, but some are absolutely essential. These skills are not just beneficial, they’re crucial for success in this role:

• Ability to focus – Fish workers can concentrate on a task for extended periods because many of these professionals perform the same task, such as filleting or sorting fish for long periods. If they don’t pay attention they could waste a good quality piece of fish because they weren’t
paying attention!

• Machine aptitude – Technological changes have made big differences in manufacturing. It is essential that workers keep up with these
changes and understand how to operate complex fishing machinery and occasionally do routine maintenance.

• Ability to be cross-trained – Cross-training involves teaching an employee hired for one job function the skills required to perform
other job functions. Fish workers who can learn quickly and perform many jobs are valuable to the company.