Hard Skills
IntermediateSmoking Equipment OperationThe ability to set up, monitor, and maintain smokehouses, kilns, and industrial ovens used to cure and flavor fish.
AdvancedHACCP ComplianceImplementing Hazard Analysis and Critical Control Point protocols to manage food safety risks during the fish smoking process.
IntermediateFish Brining and CuringThe precise application of salt, sugar, and preservatives to fish prior to smoking to ensure preservation and flavor development.
IntermediateQuality Sensory EvaluationThe use of sight, smell, and touch to determine if smoked fish has reached the desired moisture content and color.
BasicIndustrial Safety and HygieneAdhering to sanitation standards for food contact surfaces and utilizing personal protective equipment in high-heat environments.
IntermediateFish Filleting and PreparationManual dexterity in cleaning, deboning, and cutting fish to specific sizes suitable for uniform smoking.