Fish Butcher

If you step into the meat department of your local grocery store, you’ll see rows of neatly cut and displayed salmon, tuna, trout, tilapia, mahi-mahi, and a seemingly endless list of other fish. Obviously, the fish doesn’t leap out of the water ready to eat. It’s the job of the Fish Butcher to clean it up and prepare it for sale.

As a Fish Butcher, you might work in the grocery store, but you could also find a job at the fishing docks, in a hotel or restaurant, in a fish market, or at a cannery. Each location has a different use for the fish, so the requirements change with the scenery. At a cannery, Fish Butchers might use the remnants left over after steaks or fillets are removed. In a restaurant, you’re likely to target the meatiest cuts for dinner service.

The job entails sharp knives and electric saws, among other tools. After all, it’s no easy task to slice through a shark. Although a little brute force and some power tools are necessary, the job also requires finesse.

You start by trimming the tail and fin, and then carefully carve away the skin. Depending on the need, you might skillfully form fillets or steaks, minimizing any waste.

In addition to the actual cutting of fish, you have a variety of other tasks to perform. You fill orders and provide customer service. You also answer questions, organize displays, prepare deliveries, and package fish for sale.