Fish Processing Course
Master fish processing from dock to package. Gain expertise in hygiene, cold chain control, filleting, freezing, modified atmosphere packaging, labelling, and waste management to produce safe, high-quality, value-added seafood products meeting food industry and regulatory standards.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Fish Processing Course equips you with practical skills to manage hygiene, cold chain controls, and in-plant operations from reception to packaging. Learn to design process flows, implement HACCP-based monitoring, select preservation methods, and validate shelf-life. Delve into packaging, labelling, waste management, and equipment selection to consistently deliver safe, high-quality, value-added fish products.
Elevify advantages
Develop skills
- HACCP-based fish safety: apply hygiene, CCP monitoring and corrective actions.
- Cold chain mastery: control reception temperatures, storage times and product quality.
- Value-added processing: fillet, portion, marinate and package fish for profit.
- MAP and freezing expertise: set gas mixtures, core temperatures and safe shelf-life.
- Packaging and labelling: design compliant, market-ready packs for 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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