Shuck fresh or steamed shellfishes such as oysters, clams, or scallops.
Data from U.S. Department of Labor
What do Shellfish Shuckers do?
Shucks fresh or steamed shellfish, such as oysters, clams, or scallops, preparatory to canning, freezing, or fresh packing: Holds shellfish firmly or against block and forces shucking knife between halves of shell at hinge juncture. Twists knife to sever muscles holding shell closed and pries open. Cuts shellfish from shell, flips it into container, and discards shell. May break off edges of shells before shucking, using hatchet. May be designated according to shellfish shucked as Clam Shucker; Oyster Shucker; Scallop Shucker.
Should I be a Shellfish Shucker?
You should have
degree or higher and share these traits:
You pay close attention to all the little details.
You can always be counted on to do a good job.
You hold your emotions in check, even in tough situations.
Also known as:
Scallop Shucker, Shucker
How to become a Shellfish Shucker
Most Shellfish Shuckers have no higher education and get on-the-job training. Think about earning a Certificate or Associate's degree to increase your competitiveness in the field.
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