Hard Skills
IntermediateFish Curing TechniquesThe application of preservation methods such as salting, smoking, or drying to stabilize fish products for long-term storage.
AdvancedFood Safety and HACCP ComplianceStrict adherence to sanitary protocols and Hazard Analysis Critical Control Point standards to prevent microbial contamination.
AdvancedManual Dexterity and Knife HandlingPrecise use of specialized knives for gutting, filleting, and trimming fish with minimal waste.
IntermediateSensory Quality ControlUtilizing sight, smell, and touch to evaluate the freshness of raw fish and the consistency of the cured finished product.
IntermediateEquipment Operation and MaintenanceOperating and performing basic maintenance on smokehouses, brine injectors, and conveyor systems.
Entry-levelOccupational Health and Safety (OHS)Adhering to safety protocols regarding wet floor hazards, cold storage exposure, and protective gear usage.