Work in this sector may involve any of the following:

– seafood wholesalers, fish markets or retailers
– transport, storage and holding companies
– fishing dockside or aquaculture farm gate outlets or fishout/put-and-take operations.

A person working in a wholesale operation may be involved with handling, packing, labelling, holding or storage and distribution of fresh, frozen and live seafood to retailers. They may also weigh, grade and assess products, clean and maintain work areas and equipment, and apply strict quality control procedures. Job roles may also include sales and dealing with suppliers.

A person working in a retail shop may perform most of the above roles as well as preparing and cooking seafood for sale, setting up and maintaining seafood displays, 

People working in these occupations require broad ranging product knowledge relating to 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 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.

Qualifications and occupations

Bolding indicates a qualification appears on the Victorian Funded Course List, meaning subsidies are available for eligible students. Refer to the latest Funded Course List for more information.