Unit of competency Outline

Date retreived
22/07/2026 10:33 PM AWST

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Fillet fish and prepare portions

Fillet fish and prepare portions

Unit of competency
National Code
SFIPRO103
State Code
OAR47
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
21/06/2019
View on TGA
State Implementation and Classification
Approved Date
21/10/2019
Field of Education
030307 - Food Processing Technology
Original Release Date
21/10/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to slice cutlets or cut fillets from fish, followed by skinning and cutting portions from the fillet. It includes the ability to select and check equipment, fillet, trim and remove bones and skin, cut portions to size, rinse and chill product. The unit applies to individuals who, under the direction of a supervisor, undertake routine tasks in filleting and cutting fish portions in a seafood processing environment within a manufacturing or aquaculture facility, or wholesale or retail outlet that sells seafood.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety, biosecurity and environmental regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare work area for filleting
  • 1.1 Confirm fish filleting work instructions with supervisor
  • 1.2 Select, fit and use required personal protective equipment
  • 1.3 Clean work area before commencing and maintain hygienic conditions during processing
  • 1.4 Select equipment and materials required for filleting work and check for cleanliness
2. Fillet fish
  • 2.1 Use filleting equipment safely to prepare fillets and portions to productivity and yield requirements for the species
  • 2.2 Visually inspect and set aside fillets that show signs of spoilage, defects or parasites
  • 2.3 Trim fillets and remove bones, ensuring cuts are smooth with no jagged edges
  • 2.4 Remove skin, leaving flesh smooth and without tears, and place skin tissue in the correct container
  • 2.5 Cut portions to the size, weight and shape according to work instructions and productivity and yield requirements
  • 2.6 Trim steaks and cutlets, as required to meet workplace requirements
3. Finalise filleting activities
  • 3.1 Rinse fillets, including portions, steaks and cutlets, quickly in potable water and chill ready for further processing, or packaging and retailing
  • 3.2 Identify and trace product by using accurate and compliant labelling
  • 3.3 Report problems with filleting activities to supervisor
No information
No information
Replaces
State Code National Code Title Type
D9256 SFIPROC105B Fillet fish and prepare portions Unit of competency