“Longer-term” covers a few different things at a seafood plant. Being clear about which one you’re after helps us both. Here’s the honest breakdown.

Type	Continuity	What it doesn’t guarantee
Full-season	One complete run, start to finish	Another season afterward
Multi-season	Two or more separate runs	Continuous work between them
Extended-season	Work past the peaks	Fixed weekly hours
Year-round / ongoing	An ongoing position (limited)	The same hours every week

Full-season

You work a whole run start to finish — winter cod or summer sockeye — not just the busiest few weeks. More total time on than a short-term hand, tied to one harvest.

Multi-season

You come back for more than one run in a year — say cod in winter and sockeye in summer. That’s more working time across the year without being a single continuous position, and returning crew are valuable because you already know the plant.

Extended by halibut

Halibut runs a much longer window than the concentrated cod and sockeye harvests, so the right hands keep working past the peaks — halibut processing plus the maintenance, sanitation, and prep that keep a plant going. Hours still rise and fall with landings.

Ongoing / year-round

A smaller number of roles run through the year — the jobs tied to keeping the operation ready: production, maintenance, and facility support. These depend on the operation’s needs and aren’t always open, but they’re real.

The honest part

Even in longer-term roles, weekly hours move with the season — heavy during landings, lighter (and more maintenance/prep) in the slow stretches. We’ll tell you which kind a role is, and what to expect, before you take it.

Part of our longer-term work guide.

See long-term roles →