Also called: Seafood Counter Clerk
Sells and prepares fresh seafood at markets and grocery counters.
Fishmongers fillet whole fish, shuck oysters, advise customers on what is fresh, and keep the display looking great.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. A high school diploma plus several months of on-the-job training cutting and handling seafood, and a food handler certificate.
Ways in: On-the-job training. Training cost: Get paid while you train.
Growing slowly (about 1% over 10 years).
Low risk in 5 years, medium in 10. Self-checkout and packaged fish grow, but filleting, shucking and advising shoppers keep counter jobs alive.
Age 16+. One way to start: Apply at grocery seafood counters and fish markets; they train you to cut fish
Classes: Culinary arts CTE class, Health, Business math.
Official data: O*NET occupation 51-3021.
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.