Hard Skills
IntermediateFish Salting TechniquesThe application of dry salt or brine solutions to fish products to facilitate preservation, moisture reduction, and flavor enhancement.
IntermediateFood Safety ComplianceAdhering to strict sanitation standards, including HACCP and hygiene protocols, to prevent biological or chemical contamination of seafood.
IntermediateQuality Control InspectionEvaluating raw fish and salted products for signs of spoilage, parasites, or improper salt penetration.
BasicEquipment Maintenance and SanitationCleaning and basic upkeep of brining tanks, knives, and processing surfaces to maintain a sterile environment.
Soft Skills
BasicManual DexterityThe ability to perform repetitive, precise hand movements for tasks such as cleaning, gutting, and uniform salt application.
BasicPhysical StaminaThe capacity to perform physically demanding labor, including lifting heavy loads and standing for long periods in cold, damp environments.