Also called: Seafood Counter Clerk, Fish Cutter
Buys, cuts, and sells fresh seafood at markets and fish counters.
You arrive at dawn to receive deliveries, check eyes and gills for freshness, and fillet whole salmon in seconds. Customers ask how to cook halibut, and you tell them. Fish markets near ports might buy straight from the boats.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. No degree; you learn to cut, handle and store seafood during several months of on-the-job training, plus a food handler card.
Ways in: On-the-job training. Training cost: Get paid while you train.
Growing about average (about 2% over 10 years).
Low risk for 10 years. Cutting whole fish and advising cooks at the counter stays skilled hand work.
Age 16+. One way to start: Apply to grocery seafood counters or fish markets; they teach you to cut and pack fish
Classes: Biology, Culinary arts CTE, Math.
Official data: O*NET occupation 51-3022.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.