Hard Skills
IntermediateFish Filleting and TrimmingThe manual or mechanical process of removing bones and skin to produce fish fillets according to commercial specifications.
AdvancedFood Safety and HACCP ComplianceAdherence to Hazard Analysis and Critical Control Points protocols to prevent biological, chemical, and physical contamination.
IntermediateKnife Skills and Tool MaintenanceExpertise in the safe handling, sharpening, and cleaning of specialized knives and processing equipment.
IntermediateSeafood Quality InspectionThe sensory evaluation of raw seafood for freshness, texture, and odor to determine suitability for processing.
IntermediateCold Chain ManagementThe practice of maintaining specific temperature controls during the storage and processing of seafood to prevent spoilage.