Fishmonger

What is a Fishmonger?

A fishmonger prepares, portions, displays and sells fish and shellfish for customers or production. The role combines practical knife skills with seafood knowledge, food safety, traceability and customer service. Fishmongers may work in independent shops, supermarket counters, wholesale markets or seafood production sites and often develop through structured workplace training or an apprenticeship.

Your responsibilities

Inspect deliveries and assess the freshness, quality and condition of fish and shellfish
Scale, gut, fillet, skin, pin-bone, trim and portion seafood accurately to customer or production specifications
Use knives, scissors, pliers, saws and other equipment safely, following training and site procedures

Serve customers, take orders and advise on species, flavour, cooking methods, storage and allergens
Label, price, rotate and display seafood attractively while maintaining origin, date and traceability records
Monitor chilled storage and display temperatures, replenish stock and minimise waste while protecting quality
Clean and sanitise tools, work surfaces, drains and equipment in line with food hygiene, HACCP and allergen controls

What You'll need

Core skills

Safe knife and equipment handling
Seafood identification and product knowledge
Food hygiene, temperature control and allergen awareness
Attention to detail and consistent product quality
Customer service, organisation and physical stamina

What You'll Gain

Transferable skills

Teamwork: Coordinate with counter, preparation, production and management colleagues
Communication: Listen carefully, explain seafood clearly and build customer confidence
Precision: Follow specifications, portion accurately and maintain consistent standards
Planning: Prioritise preparation, orders, displays, stock rotation and cleaning
Commercial awareness: Understand yield, waste, pricing, promotions and seasonal demand