Fish Processing Course
Dive into comprehensive fish processing skills, from dockside reception through hygiene, cold chain management, filleting, portioning, freezing, modified atmosphere packaging (MAP), labelling, and waste control. Achieve regulatory compliance and deliver high-quality, safe seafood products ready for market demands.

4 to 360 hours 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 operations from intake to final packaging. Master process flow design, HACCP monitoring, preservation techniques, shelf-life validation, plus packaging, labelling, waste handling, and equipment selection to produce safe, premium, value-added fish products consistently.
Elevify advantages
Develop skills
- Implement HACCP principles for fish safety, including hygiene, critical control points, and corrective measures.
- Optimise cold chain processes by managing reception temperatures, storage durations, and quality preservation.
- Develop value-added products through filleting, portioning, marinating, and efficient packaging.
- Apply modified atmosphere packaging and freezing techniques, controlling gas mixtures, core temperatures, and shelf-life.
- Create 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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