Study Guide - Intro Fishmongering

Overview :

Master Fishmonger Recognition Scheme main webpage

Industry led training courses
Food safety and health & safety
Fish&shellfish preparation and knife skills
Display and merchandising
Quality Assessment
Temperature control
The Seafood Industry
Responsible sourcing and sustainability
Technical Documents and Open Learning Modules

General Resources for this Study Guide:

Technical Documents: see Part 8 below. See also Seafish's Responsible Sourcing Guides
Learner Workbooks: Hand processing , quality assessment, intake, filleting, grading, bivalve shucking and packing are some of those currently available.
Seafish Open Learning materials: see Part 8 below. See also Seafish' motivation and training guide for employers
Video Playlists: See Seafish's Youtube offering here.
Website content from Seafish or the Seafood Academy: Try the publications database (search for fish monger or retail) on the Seafish website.
Other Web content: National Federation of Fishmongers and the NFF Newsletter
Library Guides: for fishmongers, HACCP, smoking, etc - please click here.

Part 1: Industry led training courses

Billingsgate Seafood Training School offer training courses for new entrant fishmongers and in fish filleting and quality assessment. The School will also be the focus for the Fishmongering Apprenticeship Programme starting in September/October 2013. This programme will support apprentices from a range of different apprenticeship providers and approved centres in the UK.

Seafish provide a range of online training courses and training materials for the onshore sectors of the fish and shellfish industry. Many of Seafish's learning materials are available here in this (and other) Study Guides free of charge.

Seafish approved training providers (ATPs) also deliver a range of Seafish training courses.

Duchy College, part of the SW Apprenticeship Group will be offering a small number of public courses and workshops in fish and shellfish.

Part 2: Food safety and health & safety

•Free food safety learning programme here. Note - charges will apply to sit an exam to achieve a formal qualification.
•Food safety training course information
•Youtube - 5 videos on food safety
•Model HACCP Plan
•HACCP Chapter

HACCP Library Guide

H&S Open learning module - available from Seafish as a stand alone workbook or as part of a CIEH certificate programme. The accompanying H&S video programme is available here.

H&S learning materials developed for the fish frying distance learning programme are available here.

Part 3: Fish & shellfish preparation and knife skills

Learner workbook downloads - filleting and hand preparation of fish and shellfish for retail sale.
Also this bivalve shucking LWB.

Youtube - 47 videos on hand processing of fish and shellfish.

Part 4: Display and Merchandising

Fisheries Control Regulations: Traceability and consumer information requirements - Seafish published November 2012

A general guide to small retailer display and merchandising is available here, from the North Central Regional Centre for Rural Development

Here is a short guide to fish displays from Seafoodsource.com

Fishmonger Practice - Display and merchandising (Seafish's old training manual) This old training manual contains much that is still useful and informative, but also some information (legislation etc) that is out of date. 10mb PDF download.

Seafish's Web content - Labeling, consumer research, responsible sourcing.

Part 5: Quality Assessment

See this section on quality assessment training courses of 1 to 5 days duration.;

Seafish has five Youtube video programmes on quality assessment

Seafish's guide to Torry and QIM scoresheets.

Seafish's Guide to the specification of fish for purchase.

Maintaining fish quality - old training manual, 3mb PDF download.

Scallop quality report

Part 6: Temperature Control

Online resources for the packing of fish and use of ice - Seafish narrative.

Defrosting fish and shellfish - Technical Guide and Learner Workbook

Ice in fisheries - FAO Publication

Freezing and refrigerated storage in fisheries - FAO Publication

Chilling of seafood

Open learning module - the chilled fish chain (written prior to 1990, but still a fair description of the processes etc)

Torry Advisory Note on chilled prepacked fish - available here

Powerpoint presentation on chilling - simple presentations on primary processing - available in the seafood science gallery.

Seafish Technical Report (SR598) on Thawing - addresses chilling issues - available here as a pdf

Freezing and defrosting

Open learning module - the frozen fish chain (written prior to 1990, but still a fair description of the processes etc).

Torry Advisory note on freezing - Quick freezing fish : Frozen at Sea Fish

Powerpoint presentations on freezing - several presentations on secondary processing - available in the seafood science gallery

see this Raw Materials Intake training pack

Part 7: The seafood industry

This is a simple overview. For more detailed information please see the Principles of fish and shellfish product knowledge guides that are currently in preparation.

The Seafood Industry Factsheet - a simple guide produced by Seafish showing key industry facts and statistics.

Independent Fishmongers Study - Produced in 2005

Retail Overview - produced quarterly by Seafish- example - 1st quarter 2012 report

News and comments videos - available on Youtube in the Seafishtheauthority channel - see these 4 commentaries

Fishing

There are 13 videos available on fishing and harvesting on Seafish's Youtube channel.

Seafish's 2015 publication - Basic Fishing Methods

A Guide to fishing methods - Marine Conservation Society

Aquaculture

Shellfish harvesting video

The Seafish guide to aquaculture

Fish Markets