Hard Skills
IntermediateFish Cleaning and GuttingThe manual or mechanical process of removing scales, fins, and internal organs from fish to prepare them for the curing stage.
IntermediateSalting and BriningThe precise application of dry salt or immersion in brine solutions to preserve fish and develop specific flavor profiles.
AdvancedFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical contamination.
IntermediateEnvironmental MonitoringTracking and adjusting temperature, humidity, and airflow within smoking or drying chambers.
IntermediateQuality InspectionVisual and sensory evaluation of fish products to identify defects, spoilage, or inconsistencies in the curing process.