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'Get
into Fishmongering!' with Billingsgate Seafood Training School.
The
Independent Fishmonger is alive and well and thanks to the Billingsgate
Seafood Training School new entrants to the trade now can now access
formal training to get into the industry.
Independent
Fishmonger Robin Moxon of Moxon's Fishmonger at Clapham South, firmly
believes in the future of the trade. He offers a wide selection
of prime wet fish complimented with delicatessen products.
"Our
business is offering top quality fish and seafood to local customers
who value both the range of species and level of service we offer.
I really see a great future for our business."
The
concept behind the 'Get into Fishmongering!' is to offer a practical
introduction to basic fishmongering, at no cost to attendees. The
day starts with a 'buyers guide' tour of the working market and
the rest of the day is spent in the first class facilities at Billingsgate
Seafood Training School . Participants learn basic knife skills
with flat and round fish, as well as action planning to help either
kick start new businesses or help individuals access work in the
Trade.

The
day is lead by the Charlie Caisey, whose passion for the Industry
is unstoppable even after more than fifty years in the trade. Charlie
always purchased his fish at Billingsgate while he was running his
business. He is a familiar face to all the Merchants and his invaluable
knowledge and experience are perfect for introducing new entrants
to the busy market. Still a regular at Billingsgate even now he
has retired; Charlie gives his time generously on courses like 'Get
into Fishmongering!', and also as part of the School's Education
Programme which delivers free courses to school children at Billingsgate
Seafood School .
"I
have enjoyed a good living out of the Fish Trade over the years,
after such a long time it is something that gets into your blood!
I still enjoy being part of market life and by getting involved
with this type of project, I really feel like I am putting something
back into the business," explains Charlie.
The
Seafood School's Development Manager, Adam Whittle has been responsible
for promoting and co-ordinating the events at Billingsgate.
"I
have worked with Charlie for the past four years," explains Adam.
"During this time he has always made time for people interested
in the Trade. Last year he suggested the introductory day and with
support from the Sea Fish Industry Authority (Seafish), we have
delivered four over subscribed events. With over fifty applicants
for the first series, we have just received sponsorship from Seafish
for the next three events. It is always exciting to work with people
setting up new businesses or helping them find a job they enjoy.
I can't wait to open the doors to our next group of fishmongers."
"This
is exactly the type of event Seafish is keen to support," said Kevin
Franklin , Senior Seafish Training Advisor. "The independent fishmonger
is fighting back and by offering an accessible route into the trade,
Seafish aims to encourage more people to join this exciting business."

The
attendees on the first two events have been a cross-section of young
people wanting their first job, to business people looking at diversifying
and also a large number of career shifters. Many are currently in
office based jobs, tired of the 9-5, and want to build their own
new businesses. Two brothers, Jonathan and Daniel Norris are in
the process of setting up a fishmongers stall at a new organic/gourmet
food market that is taking off in Hackney. Due to the nature of
the market they are mainly concentrating on the more fashionable
fish, crustaceans and shellfish (monkfish, sea bass, turbot, organic
salmon, live lobster and crab, oyster, mussels, scallops etc). They
are both enthusiastic fish cooks and aim to combine our cookery
knowledge with a first class product and a strong emphasis on customer
service.
"The
day at the Market has been a great introduction to the team at Billingsgate,"
explains Jonathan. "It was a wonderfully informative and instructive
course. The market tour was the highlight of the course for me and
illustrated how much Charlie knew and also that he was willing to
try and pass on as much of this as possible. The practical aspects
of the course were also first rate and again Charlie's knowledge
and patience shone through; he made everybody feel comfortable and
welcome and nothing was too much trouble to explain or demonstrate.
I would also like to mention how excellent the facilities were and
what a nice touch the bacon sandwiches and hospitality in general
was! Once again thanks for a great day."
Other
delegates like Nicky Carrena, want to set up businesses in their
area of West London as there is no fishmonger in easy reach.
"
I enjoyed every bit of the day," said Nicky. "It was reassuring
to meet people in the group that were also new in the trade just
like me, I was able to ask questions without looking out of place
and believe others felt the same way. However the most valuable
part of the day was meeting Charlie. The guy just loves his job.
He took pride in answering questions, as well as giving us tips
from his own experiences (he has a bag full)! He was also patient
and basic with the knife skill practice. This is a course I would
recommend to anyone new in the trade. keep the good work going!"

Khouria
and Winston Stewart also have attended the introductory course and
are currently looking to establish their business in South London
. These are Khouria's comments on the day.
"
Both Winston and I enjoyed the day immensely. Charlie was fantastic!
(He kept everyone on the team involved, interacting and interested).
He was able to answer all our questions on the spot. I left the
course with the knowledge to be able to identify fish, which side
of the world they were fished from, whether they were freshly caught
that day or left lying about getting old, how to fillet and skinned
them and so on. He also identified how shellfish should be stored
and what to look out for, for badly stored items. I was taught one
of the most important lessons in fishmongering; to use my sight
and touch. The experience gained in just the short while we were
on the course with him is invaluable. He also showed his mastery
and skills on judgment in the schoolroom and was able to teach each
pupil where they went wrong in handling and using their tools when
filleting and skinning fish. I would like to be offered the opportunity
of more courses in this area. Thank you very much for the experience!"
If
you would like further information or would like to reserve a place
on the next event please contact Adam Whittle on 020 7517 3545,
or contact us here.
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Independent
fishmongers do have a future says new market research
This
article was published by fishupdate.com
01
March, 2006 - FINDINGS in a new market research report from B2B
International show that the retail seafood sector consists of a
number of thriving independent fishmongers who, despite difficult
trading conditions, are in a strong position to capitalise on the
trend towards healthier lifestyles.
The total seafood market (in the year to August 2005) was worth
approx £2bn and the independent sector is estimated to be
£236m, 12% of the total, rising to a 21% share of the total
chilled market.
Recently commissioned research by The Sea Fish Industry Authority
(Seafish) aimed to look at the independent retail seafood market
to understand how fishmongers have adapted to the growing competition
from the supermarket giants. B2B International carried out interviews
with 116 independent fishmongers throughout the UK and also conducted
consumer focus groups to help understand the shopper perspective
of buying fish. Research was carried out in the third and fourth
quarters of 2005.
The future looks optimistic, with 65% of fishmongers interviewed
saying that their revenue had increased over the past 5 years and
53% expecting revenue growth to continue over the next 5 years.
Successful independents are carving a niche position in the market
so as not to go head-to-head on price with the supermarket chains.
They see their key position as one of personal service, helping
the general public with recipe ideas and advice on how to cook their
fish. Other key differentiators include the quality and freshness
of the fish, the range of produce offered and their experience and
accessibility to the local shopper.
The general public view independent fishmongers as the specialists.
They identified with the superior product and knowledge that independent
retailers offer and whilst often inconvenient, they liked going
to a fishmongers. Supermarkets and fish stalls were perceived by
consumers as competing on price whereas shoppers were less likely
to be price conscious when shopping in independent fishmongers.
With the increasing trend towards healthy eating, the future looks
bright for the independent fishmonger. However, the research showed
that they could capitalise on their position by further playing
to their strengths. They are seen as the experts, offering advice
and cooking tips. By offering a one-stop-shop, stocking complementary
items like other recipe ingredients, this will provide the general
public with the convenience they are looking for. In the hectic
world we live in today, this will also provide an added value service
of offering quick meal solutions for the busy shopper.
Another recommendation from the research was for fishmongers to
make themselves more accessible by flexing their opening hours and
offering a delivery service, including online ordering. B2B director
Matthew Harrison comments that “as more and more local shops
are forced to close, due to competition from out-of-town supermarkets,
fishmongers could further reinforce their position on the high street
if they move with the times and implement change.
Future
course dates here
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