What Is a Fish Cutter and How to Become One

By ZipRecruiter Marketplace Research Team

The responsibilities of a fish cutter, also known as a filleter, include cleaning and cutting fillets, shucking shellfish, scaling and trimming fish, and otherwise processing these seafood products so that they are ready for sale or for cooking in a restaurant. A fish cutter is usually an expert in the processing and preparation of seafood. As a fish cutter, you may also work as a meat butcher, or you may specialize only in seafood. In this career, you may work in a supermarket, grocery store, seafood processing plant, restaurant, or for a seafood wholesaler or fishmonger.

The educational qualifications to become a fish cutter include a high school diploma or G.E.D. certificate. A fish cutter needs to know how to fillet a fish using techniques such as pin boning. If your duties include cracking shellfish, then you may need to learn additional techniques so that you can remove shells without damaging the meat underneath. Culinary schools may offer classes in fish cutting and use of knives and other tools, but you can also learn fillet skills through an apprenticeship with a fishmonger or a similar on-the-job training opportunity.

Fish cutters are responsible for preparing seafood products for sale by removing shells, scales, and bones as well as wrapping, weighing, and pricing products for customers. As a fish cutter, you usually work in a grocery store seafood department or at a processor. Fishmongers, on the other hand, are responsible for selling quality seafood products to customers and wholesale buyers and typically work at a raw fish market. As a fishmonger, it’s your job to ensure products are fresh, available, and presented well while on display. You may work with vendors to obtain fresh seafood, and, in a supermarket, you may oversee the work of a fish cutter. Fishmongers typically possess the same cleaning, cutting, shucking, scaling, and filleting skills as a fish cutter.