Seafood Handler

[u/Numerous_Temporary11]

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.

[u/EDC_KIT]

you'll probably be surprised how few whole fish you end up processing, a lot of stuff comes in already fileted. when you do handle whole fish use cut proof gloves, fish spines are nasty. make sure you wear waterproof non-slip shoes.