A retailer working in the Seafood Industry may be involved with the sale of fresh, frozen and live seafood and/or could be involved in preparing and cooking seafood for sale in a retail shop.
People working in these occupations require broad ranging product knowledge regarding correct marketing names of species, prohibited species, seasonality of the seafood, potential food safety hazards, shelf life of raw materials, presentation of seafood products, handling, wrapping and packaging, and cooking methods.
Additionally, they require both knowledge and skills associated with hygienic handling of precooked, cooked and raw seafood together with an understanding of the suitability of different cooking methods for species sold.
What sort of roles do they perform?
Most employees involved with seafood retailing are multi-skilled performing a range of tasks within the workplace including:
- Serving customers using extensive product knowledge that assists the customer select seafood, and if necessary, understand the appropriate cooking methods.
- Setting up and maintaining seafood displays using hygienic and temperature controlled processes to ensure maintenance of seafood freshness together with absence of cross contamination between raw and cooked products.
- Cleaning the workplace and packaging the seafood.
- Handling, wrapping and packaging the seafood.
- Assessing seafood freshness and suitability as a "cook-to-order" item & cooking fish.