Hard Skills
IntermediateManual Fish FilletingThe specialized skill of using knives to precisely remove bones, skin, and entrails from various fish species while maintaining meat integrity.
AdvancedFood Safety and HACCP ComplianceKnowledge and application of Hazard Analysis Critical Control Point standards to prevent contamination during the fish processing cycle.
AdvancedYield OptimizationThe ability to cut and process fish in a manner that maximizes the recovery of high-value meat and minimizes avoidable waste.
IntermediateKnife Sharpening and Tool MaintenanceThe technical proficiency in honing and sharpening various industrial blades to ensure clean cuts and operational efficiency.
IntermediateSeafood Species IdentificationThe ability to distinguish between various types of fish and shellfish to ensure correct processing and labeling.
Entry-levelWorkplace Safety and PPE UsageCorrect utilization of personal protective equipment such as chainmail gloves and thermal gear to prevent cuts and cold-related injuries.