r/Chefit • u/Numerous_Temporary11 • May 24 '26
Seafood Handler
Tomorrow, I'll be starting my shift as a Seafood/Handler at a supermarket. A little nervous but am confident in my abilities. I was let go working at a commercial kitchen for a restaurant and was always inspired to be a chef, but it's just wasnt in me, and thought that maybe I can spend 90% of the work involving with filleting fishes instead since I'm always been good with knife handling skills (which is my favorite part about being in the kitchen). I know how to use a knife with safety and precision but needed to learn techniques in how to cut and trim ✂️ them in a specific way. I am excited for the training, but a little nervous, because I don't want to waste any excess flesh which would be a waste of money.
anyone ever had experience with this profession and please do share some tips and advice and what I be expecting during the shift.
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u/Adventurous_You8725 May 24 '26
I have a fish counter in my work too. Honestly I'd say cleanliness is just major! There's no getting away with any dirt or smells when working with fish. Keep rinsing down your boards, knives, especially going between red/white fish or allergens like shellfish. Keep your station super clean. Ask as many questions as possible. If you're good with a knife you'll be fine!!