A professional who shucks fresh or steamed shellfish, such as oysters, clams, or scallops (bivalves), preparatory to canning, freezing, or fresh packing. Respnsibilities include:

• Holds shellfish firmly or against block and forces shucking knife between halves of shell at hinge juncture.
• Twists knife to sever muscles holding shell closed and pries open.
• Cuts shellfish from shell, flips it into container, and discards shell.
• May break off edges of shells before shucking, using hatchet.
• May be designated according to shellfish shucked as Clam Shucker; Oyster Shucker; Scallop Shucker.