Certificate in Seafood Fillet Art
-- ViewingNowThe Certificate in Seafood Fillet Art is a comprehensive course designed to equip learners with the necessary skills to excel in the seafood industry. This program emphasizes the art and technique of seafood filleting, covering various species such as salmon, tuna, and cod.
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โข Seafood Selection and Sourcing: Understanding different types of seafood, sustainable sourcing, and quality evaluation.
โข Filleting Techniques: Basic and advanced filleting techniques for various types of seafood, including finfish and shellfish.
โข Knife Skills: Proper knife selection, handling, and sharpening, with an emphasis on precision and safety.
โข Fish Anatomy: Basic anatomy of finfish and shellfish, including identifying bones, cartilage, and other key structures.
โข Yield Calculation: Techniques for calculating yield and maximizing profitability while minimizing waste.
โข Seafood Safety and Sanitation: Proper handling, storage, and preparation techniques to ensure food safety and sanitation.
โข Value-Added Products: Creating and marketing value-added seafood products, such as smoked or marinated fish.
โข Sustainable Seafood Practices: Understanding and promoting sustainable seafood practices and responsible sourcing.
โข Seafood Cookery: Basic cooking techniques for seafood, including grilling, baking, frying, and steaming.
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