Hard Skills
IntermediateFish Filleting and TrimmingThe ability to precisely cut, deboning, and remove skin or excess fat from fish according to product specifications.
FoundationalFood Safety and Sanitation (HACCP)Adherence to Hazard Analysis and Critical Control Point standards and personal hygiene protocols to prevent seafood contamination.
FoundationalGrading and SortingThe skill of visually and physically inspecting seafood to categorize items by size, species, and quality grade.
FoundationalMachine Operation and MaintenanceOperating and performing basic cleaning or troubleshooting of processing equipment such as conveyors, skinners, and scales.
FoundationalWorkplace Safety ComplianceKnowledge and application of safety protocols regarding wet floors, sharp tools, and heavy lifting.