From this Topic Page you should be able to access with just one more click everything we have on this topic including webpages, pdfs, video files etc. If you cannot find what you want then please email email@example.com and explain clearly the information you need.
This Topic Page is a guide to learning resources for all parts of the fish and shellfish industry.
Seafish Study Guides are simple pdf documents that provide links to online learning resources such as documents, publications, videos and websites that can help you in your studies. This page is dedicated to the key fish/shellfish and retail/food service knowledge units in the Level 3framework.
There are also a range of Library Guides that cover topics in a more general way.
With time and based on your suggestions we will expand our coverage of the Understand and Principles of units in this framework. To suggest a study guide to develop, please email firstname.lastname@example.org
If you are interested in fish and shellfish qualifications as a means of developing the skills and knowledge of your existing employees, or in apprenticeships as a means of recruiting enthusiastic individuals eager to learn and develop their skills, then fish and shellfish processing or food industry skills SVQs and apprenticeships could be just the tonic your business needs.
Fish and shellfish
businesses include all of the onshore sectors of the industry, bivalve
purification, merchanting, processing, manufacturing, mongering
and retail as well as fish and chips.
Completed Study Guides
Introductory smoking study guide available
Introductory fishmongering study guide available
Introductory fish frying study guide available
Principles of Marine Finfish Product Knowledge study guide available.
Principles of shellfish, non-marine finfish and marine food products, product knowledge - draft available here.
Additional guides will be produced in due course
Sources of Information
Fish and Shellfish Industry Skills - the units
The Unit titles (underlined) have hyperlinks to the appropriate occupational standard.
Individual units, pairs or groups of units may have their own study guide or share a study guide. More Guides will be published as resources allow and demand requires.
Fish and shellfish smoking