Seafood Smoking

The Level 3 Seafood Smoking eLearning course provides the underpinning knowledge for the VRQ in Fish and Shellfish Smoking.

The VRQ is a vocationally related qualification at Level 3 and is available to learners who complete an approved course of study and post course assignments.

The qualification is suitable for processors, chefs and fishmongers who either want to learn the skill of seafood smoking, or who are seeking to enter the industry.  As the VRQ is trainer based you do not have to be in employment to complete it.

The smoking VRQ is comprised of four units. Two of these are theoretical units:

  • Principles of Brining and Salting Fish and Shellfish
  • Principles of Fish and Shellfish Smoking

Two are vocational units, which are taught through off-the-job training:

  • Demonstrate Skills in Brining and Salting of Fish and Shellfish
  • Demonstrate Skills in Smoking Fish and Shellfish

Some of the theoretical aspects of this course can be learned via this online Seafood Smoking programme. More information about the Seafood Smoking qualification can be found at the Seafood Training Academy, or you can contact us to find out how to register for this course.

You can also see these leaflets on our training courses that are Seafood Training Academy recognised.

Seafood Smoking Apprenticeships and NVQ/SVQs

There are vocational qualifications for those working in the seafood smoking industry at operative, supervisory and management level.  These qualifications are based around the fish and shellfish industry skill framework. For more information contact Seafish.