Fish Processing Course
This course equips you with essential skills for professional fish processing, from initial reception through hygiene enforcement, cold chain maintenance, filleting, portioning, freezing, modified atmosphere packaging (MAP), precise labeling, and waste management. Achieve compliance with industry standards and regulations while creating high-quality, marketable seafood products that maximize value and safety throughout the supply chain.

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, labeling, waste handling, and equipment selection to produce safe, premium, value-enhanced fish products reliably.
Elevify advantages
Develop skills
- Implement HACCP principles for fish safety through hygiene practices, critical control point monitoring, and corrective measures.
- Master cold chain systems by regulating reception temperatures, storage durations, and maintaining optimal product quality.
- Perform value-added processing techniques like filleting, portioning, marinating, and packaging to boost profitability.
- Apply expertise in MAP and freezing methods, including gas mixture settings, core temperature control, and shelf-life assurance.
- Design effective packaging and labeling solutions that ensure regulatory compliance and market appeal for fish products.
Suggested summary
Before starting, you can change the chapters and 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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