Control the fish or shellfish brining process

Business Sectors (Suites): Fish and Shellfish Processing
Developed by: Improve
Approved on: 01 Jan 2019


This standard is about the brining of fish or shellfish as part of a processing operation. It details the skills and knowledge required to set-up and maintain the brining process. It is also about working to organisational product specifications and production schedules.

You must be able to prepare for and brine fish or shellfish. You must also be able to complete the brining process.

This standard is for you if you work in the fish or shellfish industry and are involved in the brining process.

Performance criteria

You must be able to:

  1. brine fish/shellfish in accordance with organisational standards
  2. obtain and interpret brining specification
  3. prepare and maintain the brine facilities and associated work areas throughout the process
  4. obtain tools and equipment required to support planned brining operations, including hygiene and personal protective equipment
  5. obtain salt and water of required quality according to specification
  6. measure and mix required quantities of salt and water according to specification
  7. obtain fish/shellfish of specified quality
  8. load fish/shellfish into brine according to operating instructions
  9. maintain fish/shellfish in brine for specified time period
  10. monitor and maintain brine quality throughout brining period
  11. remove fish/shellfish from brine and allow to rest according to specification
  12. handle fish/shellfish in a manner which maintains quality and condition
  13. make sure brined fish/shellfish are transferred to the next production stage
  14. dispose of waste material according to organisational procedures
  15. maintain communications
  16. complete records in accordance with organisational requirements

Knowledge and Understanding

You need to know and understand:

  1. what the organisational standards are and what may happen if they are not followed
  2. the hygiene and personal protective clothing that is required
  3. how to obtain and apply the brining specification
  4. fish species identification
  5. how to obtain fish/shellfish of satisfactory quality for brining
  6. what facilities and equipment are needed to brine fish/shellfish
  7. the importance of monitoring the quality and temperature of fish/shellfish during brining
  8. how to obtain salt, water or other ingredients of satisfactory quality for brine production
  9. how to prepare brine of the concentration stated in the brining specification
  10. how to monitor the key characteristics of the brine during brining, including colour and salt content
  11. how to ensure brining times are kept within specified limits
  12. how to maintain brining conditions during the brining operation
  13. what the appropriate post brining storage conditions are before fish/shellfish is forwarded to the next stage in production
  14. how to identify brined seafood that is of unsatisfactory quality
  15. how brined products should be handled, moved and stored during production
  16. what action to take when the process specification is not met
  17. how to dispose of waste and why it is important to do so
  18. how to prepare the facilities, tools and equipment for future use, upon completion of the brining process
  19. the limits of your own authority and competence and why it is important to work within those limits
  20. what recording, reporting and communication is needed, how to carry this out and the reasons why it is important to do so


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

01 Jan 2023





Originating Organisation


Original URN


Relevant Occupations

Manufacturing Technologies, Plant and Machine Operatives, Process Operatives, Process, Plant and Machine Operatives

SOC Code



Fish; Process; Preparation; Brine; Brining; Hanging; Salting; Food; Safety