Hard Skills
IntermediateFish Filleting and TrimmingThe ability to accurately remove bones, skin, and unwanted parts from fish while maintaining high yield.
AdvancedHACCP ComplianceKnowledge and application of Hazard Analysis and Critical Control Points to ensure food safety during processing.
IntermediateSeafood Quality AssessmentIdentifying freshness and detecting spoilage or parasites in various seafood species through sensory evaluation.
IntermediateIndustrial Machine OperationSetting up and operating seafood processing equipment such as skinning machines, de-boners, or vacuum sealers.
BasicSanitation and Hygiene ProceduresMaintaining a sterile work environment and following rigorous cleaning protocols for tools and surfaces.