Fish Cutters

They would start a 6:30am-until end of production Usually anytime 2pm-5pm Monday-Friday  

  • Cutting tentacles from squid using a sharp knife and set them aside to be cleaned 

  • Clean squid tubes (Pull out guts and quills making sure tubes is 100% clean inside and then peel skin completely from tubes) 

  • Rinse product and dump onto a vat. The step up from this would be weighing and packing fresh and frozen product as well as putting the squid tubes through a machine to be cut as rings. I already have a crew set up for this.