Seafood Processing

Preparing seafood for sale is a skill learned while on the job.  Processing can be done at-sea on fishing vessels or onshore in seafood processing factories, preparing seafood for export or for the local market.  You will be taught a set of skills including gaining a vast knowledge of different species of fish and shellfish as well as good knife-handling skills.

The processing qualifications, which are nationally recognised, are based on unit standards which are the building blocks of each qualification. Each unit standard is specifically designed to recognise what you need to know and be able to do to support your role within the industry.  

The following national certificates (qualifications) are currently available in processing:

• National Certificate in Seafood Processing (Level 2)
• National Certificate in Seafood (Level 3) with strand in Processing
• National Certificate in Seafood (Level 4) with strand in Processing