Hard Skills
Entry-levelManual Fish Dipping and GlazingThe physical process of immersing seafood products into water, brine, or protective glazes to maintain quality and prevent freezer burn.
IntermediateFood Safety and Sanitation ComplianceAdhering to strict hygiene protocols and HACCP standards to prevent cross-contamination during the fish processing stage.
IntermediateSolution Preparation and MeasurementThe ability to accurately measure and mix food-grade additives, salts, or preservatives for dipping tanks according to specifications.
Entry-levelVisual Quality InspectionIdentifying and sorting seafood based on visual indicators of spoilage, damage, or improper processing during the dipping stage.