Smoking Worker (Seafood)
くんえんこう（ぎょかいるい）
Industry & Occupation
Classification
Summary
A food processing job that salts and dries seafood before smoking it to enhance flavor and shelf life.
Description
The Smoking Worker (Seafood) is a specialist who pre-treats raw seafood through salting or drying, then smokes it in a smoking furnace to manufacture products. Adjusts smoking conditions (temperature, time, wood chip type) to control product flavor and shelf life. Also handles packaging, inspection, hygiene management, and machine checks and cleaning to support safe product supply.
Future Outlook
While labor shortages due to aging are intensifying, demand for automation technology and high-value-added product development is increasing.
Personality Traits
Work Style
Career Path
Smoking Worker (Seafood) → Food Processing Technician → Quality Control Staff → Production Management → Factory Manager
Required Skills
Food Hygiene Management / Quality Inspection / Smoking Furnace Operation / Temperature and Humidity Management
Recommended Skills
Food Labeling Law Knowledge / HACCP Knowledge / Machine Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because even slight differences in temperature or time affect quality. |
| Physical Stamina & Endurance | Due to frequent handling of heavy raw materials and prolonged standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | Mainly follows existing manufacturing methods. |
| Numerical & Quantitative Analysis | Mainly involves simple measurements and recording, with little advanced calculation. |
Related Qualifications
- Food Hygiene Manager
Aliases
- Smoked Product Worker
- Smoking Worker
Related Jobs
- Canned Food Manufacturer
- Drying Worker
- Fish Paste Product Manufacturer
- Salting Worker