Scales, cleans, fillets, cuts, shells, grades and packages fish and shellfish.

Inspects and grades fish and shellfish for size and quality; packs fish and counts packs before freezing, and packs frozen fish blocks into cartons; operates machines which slice, peel, skin and crumb fish; clean and sanitise equipment and work areas.

• Works indoors in factory environments predominantly, but may work on-board a fishing vessel.
• Work areas will be cold and wet. Protective clothing and hairnets will be worn.
• May work shifts.

• Medium physical demand
• Stands to operate specialised fish processing machinery or at wrapping machines and conveyor belts. Frequently walks about the work area to ensure correct operation of machinery and quality of end product.
• Occasionally stretches up or across to make adjustments to machinery controls
• Squatting, crouching or kneeling movements may be required when inspecting machinery, the catch and final products.
• Bends occasionally if required over production machinery or to lift packages or containers.
• Twisting of the body or neck may be a frequent requirement for specific positions.
• Substantial contact with water may be required as part of processing and cleaning operations. Protective clothing will be worn.
• Lifting or carrying is occasional to frequent for moving products to the freezers or chillers.
• Repetitive hand and arm movements will be necessary for positions where packing, scraping, trimming, and filleting or slicing is required.
• Driving is not required.
• Use of hand-held equipment and machinery may include knives for filleting and trimming, skinning or freezing equipment, working with conveyor belts, fish storage and packaging materials and the use of weighing and cleaning equipment.
• Mental skills necessary include food hygiene knowledge, knife-handling, sorting and weighing skills, plus practical and technical skills.

Nil (ANZSCO Skill Level 5).

There are opportunities for flexibility of movement but they are limited.