Introduction to Fishmongering - A training module for the Seafood Industry

Instructor Mick Mahoney (centre) with the first successful group of students to complete the Introduction to Fishmongering at Billingsgate.

"It was a brilliant day, in fact the best taught course I have attended."

"The trainee manual you provided is invaluable."

"The knife skills was extremely beneficial."

"Has prompted me to further investigate setting up a fishmongers."

Acknowledgements: This fishmonger training module has been developed by Lyn Gower and Adam Whittle of Billingsgate Seafood Training School along with Richard Wardell of Sea Fish Industry Authority. Duncan Lucas and Sue Hallman of Passionate about Fish has kindly provided the photographs and words in the 'step by step' knife skills guides.

See example work sheets and techniques here: how to fillet a mackerel; how to fillet a plaice.

Introduction to Fishmongering is a fantastic new training resource that is delivered as a one day training course. It provides new entrants or those with no previous formal training an opportunity to get an overview of the key skills required as a fishmonger. The day is motivational and concentrates on the most significant areas of the job, with high impact and focused modules that are outlined below.

Your chance to learn the skills required to be a fishmonger

Dates for 2009

Thursday 9th July, Thursday 27th August

£150 (including training manual and certification)

or

£100 (with £50 Seafish Individual Support Grant see below)

If you are a UK citizen and either working in the Seafood Industry or actively looking for work in the Industry it is possible to get a reduced fee by applying to Seafish for an Individual Support Grant (ITSG). Download an ITSG application for here. Completed forms should be sent to us using the address at the top of this page or by email to itsg@seafoodtraining.org

Reserve your place here

Contents:

General Guide, An Overview of the Seafood Industry, Quality Assessment, Care of Product, Hygiene and Food Safety, Care of Tools, Knife Skills, Cleaning, Display, Customer Service, Answers to Exercises, Further Training.

To see an example of the standard that is delivered during the course please view these two knife skills guidance notes that form part of the trainees pack:

Round fish, single fillet, how to fillet a mackerel

Flat fish, cross-cut fillet, how to fillet a plaice

A selection of photgraphs taken during the sessions of the 'Introduction to Fishmongering' course at Billingsgate Seafood Training School can be seen below.