Hard Skills
IntermediateFish Filleting and GuttingThe ability to use specialized knives to remove fins, scales, and internal organs, and to slice fish into fillets with minimal waste.
BasicFood Safety and HACCP ComplianceAdhering to food safety protocols and Hazard Analysis and Critical Control Points standards to prevent contamination.
IntermediateQuality InspectionEvaluating the freshness, appearance, and smell of fish to identify defects or spoilage.
IntermediateMachine OperationSafely operating and cleaning industrial fish processing equipment like skinning and de-scaling machines.