Fish Processing Course
This course equips you with essential fish processing techniques, from maintaining hygiene and cold chains to filleting, freezing, modified atmosphere packaging (MAP), labeling, and waste management. Produce safe, high-quality, value-added seafood that complies with industry standards and regulations, turning raw catch into profitable products.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain hands-on skills in fish processing, covering hygiene management, cold chain controls, and operations from fish reception to final packaging. Master process flow design, HACCP monitoring, preservation techniques, shelf-life validation, packaging, labeling, waste handling, and equipment selection to produce safe, quality-enhanced fish products consistently.
Elevify advantages
Develop skills
- Apply HACCP principles for fish safety through hygiene, critical control point monitoring, and corrective measures.
- Master cold chain by managing reception temperatures, storage durations, and ensuring product quality.
- Perform value-added processing like filleting, portioning, marinating, and packaging fish for higher profits.
- Implement MAP and freezing techniques, including gas mixtures, core temperatures, and shelf-life safety.
- Design compliant packaging and labeling for attractive, market-ready 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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