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DOT Code: 522.685-066

Industry: can. & preserv.

Tends smoke chamber in which fish are cured: Removes salt-cured fish from barrels and hangs fish on racks. Places racks of fish in washing tank, and turns valve to regulate fresh water flow. Lifts racks of fish from tanks and places racks in smoke chamber. Fills hopper of chamber with wood chips and turns on burner. Turns wheel to regulate amount of smoke entering chamber. Examines color and texture of fish to ensure that curing has proceeded according to specifications. Removes and stacks cured fish on trays for packaging.

GOE: 06.04.15 STRENGTH: H GED: R2 M1 L2 SVP: 3 DLU: 77