A Fishmonger or Fish Shop, is the place that specializes in selling fish and seafood products, and advising customers on how to prepare them. Fishmongers are responsible for preparing and selling fish and seafood products to members of the public.
They possess first-class customer service and sales skills, and have a thorough knowledge of the fish and seafood industry, species identification, preparation methods and detailed product knowledge.
Fishmongers are the face of the fishing industry, interacting with consumers, answering any questions they have and helping them make informed decisions about which fish to buy. For many years the dominance of supermarkets has led to a decline in traditional fishmongers.
To remedy this, several institutions are offering free fisheries training for potential fishmongers to help them establish their own businesses. It is your time to look for a Free Fishmonger Course, and start your way in this world full of traditions and benefits.
The aim of a Fishmonger Course, is to offer an introduction to basic fishing, participants learn basic knife skills with flat and round fishes, as well as planning actions to help start new businesses or help people to access work in the trade.
A Fishmonger Course gives you the opportunity to learn fish filleting skills, as well as cook and experience a wide variety of techniques. In addition, the cooking school teaches key messages about sustainability and good practice when it comes to fish.
You’ll learn how to evaluate fish and seafood quality, knife skills training, and training packages for single and multiple seafood retailers.
The program content of the Fishmonger course generally covers the following topics:
The prices of the Fishmonger Courses are varied. The prices of these courses are between $20 and $1,500. The cost of these courses will vary according to the country where the course is given, the institution or university that teaches the course, the modality, the duration of the course and the materials provided during the course, among other factors.
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