Fishmonger Course
Gain mastery in fishmongery for butchery pros: expert filleting, secure handling and cold storage, effective pricing and waste reduction, plus assured customer guidance to elevate seafood counter quality, profitability, and loyalty. This comprehensive programme delivers practical expertise to thrive in seafood retail, ensuring top standards and business success.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This Fishmonger Course equips you with hands-on skills for handling, storing, and presenting fresh fish and seafood confidently. Master accurate filleting, portioning, and shucking techniques, along with safe temperature management, hygiene practices, savvy purchasing, and cost efficiency. Enhance customer interactions, offer expert cooking tips, minimise waste, and use basic record-keeping to improve profits, consistency, and product quality weekly.
Elevify advantages
Develop skills
- Expert fish filleting: perfect swift, accurate cuts for cod, salmon, and beyond.
- Cold chain management: handle, store, and ice seafood securely in any butchery.
- Strategic seafood procurement: schedule orders, check suppliers, and handle supply gaps.
- Pricing and waste mastery: establish margins, monitor losses, and profit from trimmings.
- Customer-centric sales: guide on cooking and storage to foster loyal seafood buyers.
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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