Hard Skills
IntermediateShellfish ShuckingThe manual process of opening shellfish such as oysters, clams, or scallops and removing the meat using specialized hand tools while maintaining product integrity.
IntermediateSeafood Quality GradingThe ability to visually and sensorially evaluate shellfish to determine freshness, size, and grade based on industry standards.
FoundationalSanitation and HACCP ComplianceApplying food safety protocols and Hazard Analysis and Critical Control Points standards to prevent cross-contamination and ensure a sterile environment.
IntermediateKnife Maintenance and SafetySafely operating, sharpening, and cleaning specialized knives and processing tools used in shellfish cleaning.