Fish Processing Course
This course equips you with essential skills for professional fish processing, from initial reception through hygiene controls, cold chain management, filleting, portioning, freezing, modified atmosphere packaging (MAP), labelling, and waste management. Produce safe, high-quality, value-added seafood that complies with industry standards and regulations, ensuring market readiness and profitability.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on expertise in fish processing, covering hygiene management, cold chain protocols, and full in-plant operations from receiving fish to final packaging. Master process flow design, HACCP monitoring, preservation techniques, shelf-life validation, packaging, labelling, waste handling, and equipment selection to produce safe, premium, value-enhanced fish products consistently.
Elevify advantages
Develop skills
- Apply HACCP principles for fish safety through hygiene practices, critical control point monitoring, and corrective measures.
- Master cold chain controls including reception temperatures, storage durations, and maintaining product quality.
- Develop value-added products by filleting, portioning, marinating, and packaging fish for enhanced profitability.
- Implement MAP and freezing techniques with precise gas mixtures, core temperatures, and validated shelf-life.
- Design compliant packaging and labelling solutions tailored for attractive, market-competitive fish products.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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