Seafood Specialist Debra Anderson, #182, Hermitage, Tennessee, has seen her fair share of fish.

“Being in the seafood department means you have one area of expertise — food from the water,” she said.

Debra’s day usually starts with setting up the case to ensure all seafood is fresh. Then she completes orders and takes care of any customers who come by.

“Since most of the fish comes already cut, I spend my day interacting with our customers and sharing some of my favorites or what kind of seafood might suit their needs most,” said Debra. “My personal favorite is any Walleye or white fish.”

Memorization plays a huge part in being a seafood specialist.

“Publix gets a great variety of fish, and we have to learn all about the different kinds we carry,” said Debra. “We have to know their textures, tastes, what they might compare to and how to best prepare them.”

Debra has 18 years of experience in seafood and even spent time in California working in the seafood industry. But after coming to Publix, she knows she is here to stay.

“I was diagnosed with cancer in 2020, and my managers worked with me to make me as comfortable as possible,” said Debra. “I didn’t want to spend time away from work, even through treatment. I love working here because I feel cared for.”

To learn more about positions in the meat department, including seafood, talk to your store manager.