Hard Skills
IntermediateKnife Handling and FilletingThe ability to use specialized knives to cut, bone, skin, and fillet fish with precision and speed to maximize yield.
IntermediateFood Safety and HACCP ComplianceAdhering to Hazard Analysis and Critical Control Points standards to prevent contamination and maintain hygiene in seafood processing.
IntermediateSensory Quality InspectionEvaluating fish freshness and quality by identifying defects, odors, or discoloration through sight and smell.
BasicProcessing Equipment OperationOperating and maintaining seafood processing machinery such as descalers, skinners, and vacuum sealers safely.
Soft Skills
BasicPhysical Stamina and EnduranceThe capacity to perform repetitive manual tasks in cold, wet, or demanding environmental conditions for long periods.
BasicWorkplace Safety AwarenessIdentifying and mitigating hazards such as slippery floors, sharp edges, and heavy machinery to prevent injuries.