The Library Guides - Filleting Training


A series of Guides to getting the most out of the Seafood Training Academy. The Guides are prepared by Academy Librarians to meet the needs of particular groups.

This Library Guide has been set up to help employers establish in company training schemes for filleting and handprocessing skills.

While the Academy has access to trainers, training centres, training programmes and qualifications, sometimes employers prefer to do it themselves.

Information leaflets Documents DVDs and Videos Presentations


In-company training schemes for filleting and handprocessing are an effective way of developing skills within existing workers, but they must be set up and managed correctly.

Some of the advantages of such schemes include:

  • reduced cash costs - as an alternative to send staff away to attend offsite training programmes;
  • greater flexibility - train at a place and a pace that suits your business needs;
  • better focus - train only in those skills that your business requires.

There are other advantages, but there are also questions you should ask, such as:

  • are there employees that can effectively fill the role of trainer/instructor/demonstrator?
  • have we the commitment to see this through, and not to let it be disrupted by minor production issues?
  • do we think we can make a good job of it?
  • do we really need an in company programme or would onsite training (by an external trainer) be the best compromise?

If you have properly considered the advantages and disadvantages and you (and your employees) are prepared to make the commitment to seeing it through, then in company training schemes can bring significant benefits to the business.

Other things to consider

Have you researched what training services are available locally, in your region and nationally?

- Speak to a Seafish Approved Training Provider (ATP) or email for more information.

Have you considered some form of partnership or collaboration arrangement with a local provider? Perhaps bringing in one of their trainers to 'kick-start' your programme.

Have you explored the availability of funding to help with trainer training and with setting up your in company scheme?

Are you aware of the ways in which occupational standards can help to keep your training on track?

Online and other resources that can help

1. Training DVDs - Seafish have a range of training DVDs covering fish filleting and hand processing methods. Clear demonstrations of a range of techniques can dramatically assist with training delivery. The Seafood and Eat It DVD pack is the most comprehensive collection of training demonstrations of it's type on DVD.

Some of the programmes from this DVD pack are available online here.

Seafish also have DVDs (converted from video) showing how workplace coaching can be carried out in the seafood industry.

2.General Guides and Learning Materials - Seafish have a Staff Motivation and Training Guide that can help "business owners who want to inspire and upskill their staff". There is also a Workplace Coaching Guide available from Seafish as a hard copy for £25 or as a download free of charge from the Library.

3. Filleting Training Guides - Seafish have developed training guides for both trainers and trainees in fish filleting. These guides are used as part of approved training programmes. They may, by prior arrangement be made, available to employers who are establishing in company training schemes.

4. Guide to using trainers and training providers. - this excellent. although rather old, guide from Scottish Enterprise is an essential read for any business that wants to get the best out of their relationship with a training provider. Take Your Partners

5. Occupational Standards - concise and precise descriptions of what you should expect your trainees to be able to do. The various fish filleting and hand processing related units can be found on this page.

Other Assistance and Information

If you have questions that are not answered by the above, or you would like Seafish to track down other information or resources to add to this guide then simply email your request to