Seafood Processing Workers X Keywords: Aging
10 matching jobs found.
Shinmaki Salmon Manufacturing Worker
Shinmaki salmon manufacturing workers are production workers responsible for salting salmon and processes such as cutting, aging, and packaging.
Sardine Rice Bran (Nuka) Pickler
A profession that processes sardines by pickling them in rice bran and salt-based seasoning liquid, fermenting and aging them to impart flavor and enhance shelf life.
Salt-Preserved Sardine Maker
A production technician responsible for the processing steps of salt-curing raw sardines to enhance shelf life and flavor.
Salt-Preserved Salmon Manufacturing Worker
Specialized food manufacturing job that salt-preserves salmon and handles aging, drying, and packaging. Requires hygiene management and quality maintenance skills.
Salt-Preserved Mackerel Maker
A processing job that uses mackerel as raw material, performs salt preservation processing, manages quality, and prepares it for shipment.
Katsuo Shiokara Manufacturing Worker
A profession that manufactures katsuo shiokara by salting bonito entrails, fermenting and aging them to enhance preservability.
Karasumi Manufacturer
Karasumi manufacturers use fish roe such as mullet as raw material, and through processes like salting, desalting, drying, and aging, produce the delicacy 'karasumi'.
Shiokara manufacturer
Job of salting squid or seafood, fermenting and aging to manufacture shiokara.
Namari-bushi Manufacturer
Namari-bushi manufacturers primarily use katsuo (bonito) as raw material and produce namari-bushi through processes such as pretreatment, heating, smoking, and drying.
Tuna Katsuobushi Maker
A job that manufactures tuna katsuobushi through processes such as salting, heating, drying, and aging using tuna as the raw material.