Also called: Fish Grader, Sashimi-Grade Fish Inspector
Judges the quality of tuna by color, fat and texture to set its price, especially for sushi markets in the U.S. and Japan.
At the Honolulu fish auction or a New England dock, the grader slices a small core sample from each tuna’s tail. They study the color, shine and fat marbling, feel the texture, and check the temperature. Their grade can mean the difference between $5 and $40 a pound.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
High school diploma, about 0 years after high school. Learned through years of handling fish, often mentored by Japanese buyers.
Ways in: On-the-job training. Training cost: Get paid while you train.
Growing about average. Small, specialized role in tuna markets.
Medium risk for 10 years. Japan has tested AI apps that grade tuna from photos, but buyers still trust experienced human graders.
Classes: Biology, Business, Japanese language.
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.