Hard Skills
IntermediateFish Preparation and CleaningThe ability to scale, gut, and fillet various seafood species efficiently while minimizing raw material waste.
IntermediatePreservation and Brining TechniquesApplying specific salt, vinegar, and spice ratios to fish products to ensure proper curing and preservation.
AdvancedFood Safety and Hygiene ComplianceAdhering to HACCP standards and local health regulations to prevent cross-contamination and bacterial growth.
IntermediateQuality Control InspectionSystematically monitoring seafood for spoilage, parasites, or processing defects throughout the pickling cycle.