Fishmonger Course
Gain expertise in fishmongery for butchery pros: perfect filleting, safe handling and cold storage, smart pricing, waste reduction, and customer advice to elevate seafood counter quality, profitability, and loyalty. Ideal for building trust and repeat business in fresh seafood sales.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to confidently handle, store, and present fresh fish and seafood. Master accurate filleting, portioning, shucking techniques, temperature management, hygiene standards, strategic buying, and cost efficiency. Enhance customer interactions, provide expert cooking tips, minimise waste, and implement basic tracking for improved weekly profits, consistency, and quality.
Elevify advantages
Develop skills
- Master precise filleting of cod, salmon, and other fish with speed and accuracy.
- Maintain cold chain integrity for safe receipt, storage, and icing of seafood.
- Strategise seafood purchases, assess suppliers, and handle supply shortages effectively.
- Optimise pricing margins, monitor waste, and repurpose trimmings for extra profit.
- Deliver customer-centric sales with cooking, storage advice to drive repeat business.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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