Hard Skills
IntermediateFish DeboningThe precise removal of bones from fish carcasses using specialized tools while maximizing fillet yield.
IntermediatePrecision Knife HandlingThe expert use, sharpening, and safe manipulation of filleting and deboning knives in a high-speed environment.
BasicFood Safety and SanitationAdherence to hygiene protocols and HACCP standards to prevent cross-contamination in seafood processing.
IntermediateQuality InspectionIdentifying and sorting fish based on freshness, texture, and the presence of defects or parasites.