Fish Handling and Processing Course
Gain expertise in safe and efficient fish handling and processing techniques. Master species-specific biology, spoilage detection, cold chain management, hygiene practices, filleting, deboning, packaging, and labelling to minimise waste, comply with regulations, pass audits, and supply top-quality seafood consistently.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills for receiving, inspecting, processing, and packaging fish safely. Cover fish biology by species, spoilage indicators, cold chain protocols, hygiene standards, filleting, deboning, labelling, and record-keeping to cut down waste, avoid customer issues, satisfy compliance needs, and ensure reliable high-quality output daily.
Elevify advantages
Develop skills
- Fish quality assessment: spot spoilage, defects, and hazards in minutes.
- Cold chain control: keep fish at safe temps from receiving to distribution.
- Hygienic filleting: maximise yield while minimising bones and contamination.
- HACCP-based QA: set CCPs, records, and checks for safe fish processing.
- Professional packaging: choose packs, labels, and storage to extend shelf life.
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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