How to become a Fishmonger
- Price: £5.99
- Published: February 2017
- Type: Business Opportunity Profile
- Format: PDF
- Qualifications and skills
- Key market issues and trends
- Trading, commercial and legal issues
- Further information
Independent fishmongers prepare and retail a wide range of fresh and frozen fish and shellfish, including whole, filleted, smoked and breaded fish and fishcakes, dressed shellfish and canapés. Some also supply seasonal game and related fresh produce, such as milk and eggs. As well as supplying consumers, fishmongers also accept orders and deliver to trade customers such as hotels, restaurants, cafés, bed and breakfasts (B&Bs), pubs, independent schools, canteen operators, care homes and caterers.
Independent fishmongers face competition from national supermarkets (which have wet fish counters and stock a range of frozen fish and seafood) and from specialist frozen food chains such as Iceland, all of which offer home delivery, as well as suffering from decreasing footfall on the high street in general.
Fishmongers are traditionally based in high-street premises and some also trade from local market stalls. Although some fishmongers also trade online, this profile focuses mainly on fishmongers who trade from retail premises.
Fishmongers are subject to considerable amounts of legislation relating to registration of premises, food safety, presentation and traceability, weights and measures, waste disposal and health and safety in the workplace.
This profile provides information about starting up and trading as a fishmonger. It describes the skills required, the training available, the current market trends and the key trading issues. It also explains the main legislation that must be complied with and provides sources of further information and support.