Fishmonger Course
Gain expertise in fishmongery for butchery experts: perfect filleting, secure handling, chilled storage, pricing strategies, waste reduction, and assured customer guidance to elevate seafood quality, profitability, and loyalty at your counter. Ideal for consistent weekly improvements in product standards and business results.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills for handling, storing, and presenting fresh fish and seafood confidently. Master accurate filleting, portioning, shucking techniques, proper temperature management, hygiene standards, wise buying practices, and expense tracking. Enhance client interactions, offer reliable cooking tips, minimise wastage, and apply basic bookkeeping to increase earnings, reliability, and seafood freshness weekly.
Elevify advantages
Develop skills
- Expert filleting skills: achieve quick, accurate cuts on cod, salmon, and other varieties.
- Cold chain management: handle receiving, storage, and icing of seafood safely in butcheries.
- Strategic seafood procurement: schedule orders, check suppliers, and address supply gaps.
- Pricing and waste management: establish margins, monitor losses, and profit from leftovers.
- Customer-oriented sales: provide cooking and storage advice to foster repeat business.
Suggested summary
Before starting, you can change the chapters and 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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