Hard Skills
IntermediateManual Fish Filleting and TrimmingThe ability to accurately use knives and scissors to remove scales, fins, and bones while maximizing meat yield.
FoundationalFood Safety Compliance (HACCP)Understanding and applying hygiene standards and sanitation procedures to prevent cross-contamination.
IntermediateQuality GradingThe skill of identifying fish freshness, color, and texture to categorize products for different market segments.
FoundationalOperational Safety and PPE UsageCorrect use of protective gear like chainmail gloves and aprons to prevent cuts and cold-related injuries.