Finding purpose and taking pride in your work, even when it’s cutting fish

As a young boy, David Bruns loved to play on the docks at Shem Creek. He’d always wait to see what the fishing boats and shrimp trawlers unloaded. The salt spray and pluff mud seemed part of his DNA. Born and raised in Mount Pleasant, Bruns looked like he could be a defensive lineman. But he was far more fascinated with fish than football. After his days were done at Wando High School, Bruns found work as a driver for Simmons Seafood. While some workers might complain about the smell or the hours, Bruns believed he was around the business and the people for a reason. After three years, he applied for a position with Crosby’s Seafood. This, too, involved making some deliveries, but there was an additional opportunity. He could learn to cut fish. Bruns was taught the intricacies of boning and filleting fish. If you cut meat, you’re a butcher. If you dissect fish, you’re a fish cutter. click here to read the story 20:18

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