Hard Skills
IntermediateOyster ShuckingThe manual skill of opening live oyster shells using a shucking knife while keeping the meat intact and free of shell fragments.
IntermediateProduct Grading and SortingIdentifying and categorizing oysters based on size, weight, and shell quality to meet market specifications.
Entry-levelFood Safety and SanitationAdherence to strict hygiene protocols and cleaning of tools to prevent bacterial contamination in raw seafood.
Entry-levelManual Harvesting TechniquesThe ability to efficiently gather oysters from beds or racks using hand tools without damaging the stock or ecosystem.
Entry-levelWorkplace Safety ComplianceFollowing safety procedures specifically for wet, slippery, and sharp-tool environments typical of aquaculture.