Hard Skills
IntermediateManual Fish SplittingThe technical ability to use specialized knives to split fish along the backbone with precision to prepare them for drying, smoking, or filleting.
IntermediateKnife Maintenance and SharpeningThe skill of maintaining blade edges using whetstones or steels to ensure clean cuts and reduce physical exertion.
Entry-levelFood Safety and HACCP ComplianceKnowledge of Hazard Analysis and Critical Control Points to maintain hygiene standards and prevent cross-contamination in seafood processing.
Entry-levelFish Anatomy RecognitionUnderstanding the skeletal structure and organ placement of various fish species to optimize cutting paths.
IntermediateQuality GradingAssessing the freshness, color, and texture of fish during the splitting process to categorize product quality.