Fish Processing Worker in the Netherlands (Seafood Production)
This page describes a typical Fish Processing Worker role in the Netherlands — commonly in seafood hubs such as Urk. Openings are project-based and can differ by site (packing hall, cold store, or production line). Non-EU candidates are welcome to apply; work authorisation depends on the employer and the specific assignment.
Role overview
Category: Food Industry
Typical sites: packing lines, chilled rooms, dispatch prep.
Employment: project-based (temporary/contractor), shift work common.
Fast screening checklist
- CV in English (mandatory)
- Basic communication for safety instructions
- Ready for standing work + repetitive tasks
- Comfortable with strict hygiene rules
Apply now
Submit your CV to be considered for current or upcoming fish/seafood production projects in the Netherlands.
Tip: add any certificates, production experience, or knife skills proof if available.
Pay (gross) & allowances
Indicative rate: €14.71–€18.50 gross/hour. Final pay depends on province/site rules, your experience (starter vs skilled), and the applicable collective agreements or client policies.
- Shift allowance: may apply for evening hours (site rules).
- Overtime/weekends: compensation depends on the project and local policies.
- Growth: experienced filleting/trimming or line-leading can increase the offered rate.
- Knife work vs packing/labeling
- Speed + accuracy on the line
- Shift pattern (morning vs afternoon/evening)
- Experience in food production & hygiene compliance
What your shift looks like
Sites differ, but seafood production is usually structured and repetitive (fast onboarding, strict routine). Below is a realistic “day on the line” outline.
Start-up & briefing: PPE check, hygiene rules reminder, workstation assignment, short safety briefing.
Production block: packing / weighing / labeling / tray prep, with quality checks and traceability labels.
Rotation & breaks: you may rotate tasks to reduce fatigue; breaks follow site schedule.
End-of-shift: cleaning, housekeeping, waste separation, and handover to the next shift when applicable.
Work environment (cold chain) & safety
Fish processing is a cold-chain environment. You should be prepared for cooler temperatures, wet surfaces, and strict hygiene controls. Safety and quality are non-negotiable.
Physical & practical realities
- Standing work and repetitive hand movements
- Fast pace during peak production windows
- Manual handling (boxes/trays) within safe limits
- Comfortable working with fish/seafood products
PPE & standards (typical)
- Hairnet, gloves, apron, safety footwear
- Cut-resistant PPE for knife areas (when applicable)
- Hand-wash and sanitising routines
- Follow site instructions (HACCP-style hygiene control)
If you have allergies or medical limitations relevant to cold environments or repetitive tasks, disclose them during screening.
What you will do (day-to-day)
Core line tasks
- Packing portions into trays/boxes according to spec
- Weighing and adjusting packs to meet target weight
- Labeling (batch/traceability), sealing, and staging for dispatch
- Visual quality checks: damaged packaging, incorrect labels, contamination risks
Supporting tasks
- Keeping the workstation clean and organised (housekeeping)
- Following hygiene flow (clean/dirty separation)
- Working with the team lead to maintain line rhythm
- Basic documentation where required (counts, labels, checks)
Requirements & skills
Minimum requirements
- Reliability, punctuality, and teamwork
- Ability to follow instructions and hygiene rules
- Basic English for safety and daily coordination
- Good physical condition for standing work
- CV in English is required
Nice-to-have
- Food production experience (fish/meat/bakery/packaging)
- Quality control mindset (accuracy under time pressure)
- Knife skills (filleting/trimming) with proof
- Driving license (helps on some projects)
Documents & process (non-EU candidates)
Non-EU applicants can submit a CV, but the legal route depends on the employer, the assignment type, and your profile. Final eligibility is confirmed only after screening.
Typically requested
- Valid passport / ID documents
- CV (English preferred) + certificates if available
- Proof of experience for skilled tasks (if relevant)
- Background checks may be required by some clients
Work authorisation (general)
- Work permission can be employer-specific and role-specific
- Some projects may use lawful cross-border arrangements; requirements are confirmed per assignment
- Onboarding may include safety induction, site rules, and medical/fit-to-work checks (project-based)
If you want to be considered, submit your CV first — we confirm the feasible route and next steps only for shortlisted candidates.
Candidate snapshot: good fit / not for you
You are a good fit if you…
- can work consistently in a cold-chain environment
- follow hygiene rules even when the pace increases
- prefer structured, repeatable tasks with clear standards
- stay accurate with labels, weights, and packaging checks
- communicate simply and clearly with team leads
- are reliable on shifts and comfortable with routine
- can stand for long periods and handle repetitive motions
This role is not for you if you…
- cannot tolerate cooler temperatures or wet surfaces
- dislike strict hygiene rules (no jewelry, clean/dirty flow)
- need constant task variety and flexible rules
- struggle with repetitive work or line pace
- prefer roles without product handling (fish/seafood)
Hiring story (why Urk roles are different)
Urk is one of the best-known seafood clusters in the Netherlands. When production ramps up, companies need reliable line staff who can keep quality and hygiene stable under volume pressure.
- Speed + accuracy: labels, weights, and packaging must match spec every time.
- Cold-chain discipline: consistent routines protect product quality.
- Team rhythm: the line works only when everyone is on tempo.
FAQ
Is the pay shown net or gross?
All pay ranges on this page are brutto (gross) per hour. Net pay depends on payroll deductions, your tax profile, and any project-specific arrangements.
Do I need experience in fish processing?
Not always. Many projects can train starters for packing/labeling/quality routines. Knife roles (filleting/trimming) usually require proven skill.
Is the environment cold?
Yes, seafood production typically operates in cooler areas to maintain the cold chain. PPE is used and site rules are strict.
How do shifts usually work?
Many sites run morning and afternoon/evening shifts. Exact start/finish times and weekly hours depend on the client and seasonality.
Is accommodation included?
It depends on the project partner. Some assignments may offer accommodation on defined terms; others do not. Details are clarified only after CV screening.
Can non-EU candidates apply?
Yes. Eligibility and the legal route depend on the employer and the role. After CV screening, feasible options (if any) are confirmed before onboarding.