Hard Skills
IntermediateFish FilletingThe ability to accurately remove bones and skin from fish while maximizing flesh yield and maintaining product integrity.
IntermediateKnife Handling and MaintenanceProficiency in using specialized knives for seafood processing and performing regular sharpening to ensure efficiency and safety.
FoundationalFood Safety and Sanitation (HACCP)Adherence to food safety standards and Hazard Analysis and Critical Control Points to prevent cross-contamination and bacterial growth.
IntermediateProduct Grading and Quality ControlIdentifying defects, parasites, or inconsistencies in fish meat and sorting products according to freshness and size standards.
FoundationalManual DexterityThe coordination of small muscle movements to perform precise tasks quickly and repetitively in a cold, wet environment.