Also called: Raw Bar Shucker, Shellfish Shucker
Opens oysters and clams by hand at seafood plants and raw bars, quickly and safely.
A professional shucker can open several oysters a minute. Plant shuckers work on the line; raw bar shuckers work in restaurants and events, and some compete in national shucking contests.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
No formal education, about 0 years after high school. No degree; skill builds with practice.
Ways in: On-the-job training. Training cost: Get paid while you train.
Growing faster than average (about 5% over 10 years). BLS 2025-35 projection band for SOC 51-3022: Faster than average (5% to 6%).
Low risk for 10 years. Machines open some oysters for processing, but fast, clean hand shucking at raw bars stays prized.
Age 16+. One way to start: Apply at oyster bars and seafood plants; shucking is taught on the job
Classes: Culinary arts CTE class, Health, Physical education.
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.