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There will always be the fillet knife, the oyster shucker and the crab mallet. Even with state-of-the-art stainless-steel equipment standing in nearly every seafood-processing facility from the Aleutian Islands to the Mekong Delta, the basic tools for the nitty-gritty work haven’t changed that much — but where those jobs are and who holds them have. Like many consumer goods, more and more seafood is processed where labor is most affordable, regardless of where the fish was pulled out of the water. …