Description
Process of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other than birds or mammals, harvested for human consumption.
Alternative labels
process seafood
process fish
typology of seafood processing
aquatic food resource processing
seafood processing
processing seafood
processing of aquatic food resources
range of seafood processing
types of seafood processing
fish processing
processing fish
Skill type
knowledge
Skill reusability level
sector-specific
Relationships with occupations
Essential knowledge
Seafood processing is an essential knowledge of the following occupations:
Aquaculture quality supervisor: Aquaculture quality supervisors establish standards and policies for the quality control of aquatic organisms’ production. They test and inspect the stock according to hazard analysis and critical control points (HACCP) principles and safety regulations.
Optional knowledge
Seafood processing is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.
Cook: cooks are culinary operatives who are able to prepare and present food, normally in domestic and institutional environments.
Fish cook: Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.
References
- Seafood processing – ESCO