Hard Skills
IntermediateFish Cleaning and GuttingThe ability to remove scales, entrails, and other unwanted parts from various fish species manually or using specialized tools.
IntermediateFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Point protocols to prevent biological, chemical, and physical contamination in seafood products.
Entry-levelGrading and SortingCategorizing seafood based on size, weight, and quality standards established by the processing plant.
IntermediateCannery Machine OperationOperating and monitoring machinery used for sealing, cooking, and labeling canned seafood products.