What will you do?
Also known as a fish trimmer, fish sorter or fishmonger's assistant, you first check that deliveries are correct and sort the catch. You fillet the fish, open shellfish and crustaceans and sometimes prepare fish and seafood dishes. You pack and store the goods, clean your tools and keep your workstation in order.
- Check that deliveries are correct and sort the catch
- Fillet fish and open shellfish and crustaceans
- Prepare fish and seafood when needed
- Pack and store the goods correctly
- Clean tools and equipment after use
- Keep the workstation tidy and in order
- Work in a food-safe and hygienic way at all times
Skills to develop
- Knowledge of food safety and hygiene rules
- Steady knife skills for filleting and trimming
- Comfortable working in cold, wet environments
- Speed and accuracy under production pressure
- Care in packing and storing perishable products
Your foundation for this occupation
Recognise fish species and skeletal structure. Roundfish and flatfish require different cutting methods, affecting quality and yield.
From preparation to your first day
Develop the practical skills
Practise scaling, filleting, skinning and pin-bone removal under supervision. Compare fillet weight with incoming fish weight.
Check your work
Check remaining bones, damage and product temperature. Keep knives, benches and waste streams organised between batches.
How can you grow?
Progress towards specialist filleting, fish processing or supervising a cutting team.
Frequently asked questions
Is speed the main priority when filleting?
A fast cut that wastes flesh produces poor yield. First learn to follow anatomy and deliver intact fillets with bones removed, then increase speed.