Consultation on the Fishmonger Standard

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 50% of survey complete.
The Fishmonger Trailblazer Standard has been developed by a group of fishmongers with support from Seafish and Improve.  The new Standard will replace the existing fish and shellfish apprenticeship framework in 2017/18 for England.  Without this Standard, fishmongers in England will not be able to access an apprenticeship scheme after this date.

We need your feedback and support.  Without support from fishmongers we will not be able to progress this and young potential fishmongers in England will not be able to undertake a funded apprenticeship programme.

The consultation will take 10-15 mins and your contribution is not only appreciated, but it is vital to the success of this project.

Please take a few moments to consider each question before indicating that you agree with the content of that part of the standard .

Many thanks

Lee Cooper, Seafish. 01482 486482

For more information on this consultation please visit this webpage.
Section 1:  Occupational Profile of a Fishmonger

A career as a fishmonger is hugely rewarding and no two days are ever the same. In this role you will carry out a wealth of different tasks and develop a multitude of different skills. 

Fishmongers are responsible for preparing and selling fish, and shellfish products, to members of the public. They possess first class customer service and selling skills, and apprentices will develop a deep understanding of the fish and shellfish industry, species identification, preparation methods, and detailed product knowledge. Fishmongers are the face of the seafood industry, interacting with consumers, answering any questions they have, and helping them to make educated decisions on which fish they purchase.

Apprentices will learn about a range of fish and shellfish, and the various techniques needed to process and/or produce their products. In addition, apprentices will be able to cut, prepare, package and present fish and shellfish products to the highest of standards.

Food safety and quality produce are of premium importance to a fishmonger. Fishmongers perform a multitude of tasks including raw materials intake and food handling, and developing filleting and other knife skills. They are also responsible for displaying their products in the most attractive way possible to entice customers into purchasing their products.

Fishmongering is a highly skilled profession which is steeped in tradition. A qualified fishmonger could work in a range of different types of businesses including supermarket fishcounters, independent high street fishmongers, and mobile fish vans. Talented fishmongers can go on to manage and even own their own fishmongering business.

On completion of the apprenticeship, fishmongers will have gained a range of skills, knowledge and behaviours that can lead to a rewarding career in the industry, and allow them to work not only in the UK but across the world!

Question Title

* 1. Do you agree with the Occupational Profile in Section 1?

Section 2: The Essential Knowledge, Skills and Behaviours

There are three parts to this.
Section 2a: The Essential Knowledge

At the end of their apprenticeship, fishmongers will have gained the following knowledge and understanding:

 The history and development of the fish and shellfish sector

 The range of commercially available fish and shellfish species, harvesting methods and fish stocks

 The fish and shellfish supply chain and traceability

 Seasonality and supply and the factors that impact on price and availability

 Safe handling and storage of fish and shellfish from receipt to sale, including opening and closing a fish display counter

 The principles of product food safety

 Stock control, product pricing, traceability and quality assurance

 Preparation of the different types of fish and shellfish for retail display and sale

 The principles of displaying fish and shellfish for sale

 Customer requirements, complaints and how to meet their expectations

 The principles of selling fish and shellfish, profitability and how to maximise sales

 How to process the sale of fish and shellfish including weighing, packing and labelling

 The factors that impact on the commercial success of the business

 Basic cooking methods – recipes for a variety of fish and shellfish

 Health and safety within the working environment

Question Title

* 2. Do you agree with the Knowledge and Understanding in Section 2a?

Section 2b: Essential Skills

At the end of their apprenticeship, fishmongers will demonstrate the following skills:

    Adherence with safe handling and storage requirements from receipt to sale, including stock rotation, quality assessment, temperature control and monitoring, and avoiding cross-contamination

 The ability to hand prepare fish including scaling, gutting, filleting, boning, pocketing, canoeing and skinning

 The ability to hand prepare shellfish including dressing and shucking

 Display fish and shellfish for retail sale

 An ability to sell fish and shellfish by interpreting and satisfying customer needs, through upselling/link selling

 Process the sale of fish and shellfish, including portioning, preparing, weighing, packing, labelling and processing payments relevant to the business

 Use tools and equipment safely

 Work safely and hygienically

 Handle complaints and resolve problems

 Communicate effectively with customers and colleagues

Question Title

* 3. Do you agree with the Skills in Section 2b?

Section 2c: Essential Behaviours

At the end of their apprenticeship, fishmongers will demonstrate the following behaviours:

Safe Working: ensures safety of self and others, addresses safety issues and concerns

 Hygienic working: follows food safety procedures and policies, address food safety issues and concerns

 Ownership of work: accepts responsibility and is proactive

 Pride in work: integrity, aims for excellence, punctual and reliable

 Self-development: seeks learning and development opportunities

 Integrity and respect: for all colleagues

 Working in a team: builds good relationships with others

 Problem solving: identifies and participates in problem solving

 Responsiveness to change: flexibility to changing environment and demands

 Company/industry perspective: desire to learn about own company and food industry, acts as an ambassador

 Effective Communication: confident and professional engagement with others, listens effectively, receives feedback

Question Title

* 4. Do you agree with the Behaviors in Section 2c?

Section 3: Additional Information

Duration: 18 to 24 months is the expected average duration for new entrants

Entry Requirements: There are no formal entry requirements for this programme

Level 2 Qualification: Apprentices are required to complete a fish and shellfish industry skills level 2 qualification during this programme

Progression: On completion of this standard, apprentices may progress to further learning within the food and drink industry, or a range of employment opportunities

English and Maths: Apprentices without level 1 English and maths will need to achieve this level, and take the test for level 2 English and maths prior to completion of their Apprenticeship


Renewal:  After 3 years the Standard will be reviewed and renewed.

Question Title

* 5. Do you agree with the additional information statements (section 3) ?

Question Title

* 6. Do you wish to support the Fishmonger Trailblazer Standard and are you prepared to support the Standard in writing?

Many thanks for your responses.  We hope to submit the Standard for approval in late March 2016.  To be successful we need enough letters of support from fishmongers.  The next page will explain this and provide a simple letter template you can use. If you need to contact us then please email L_Cooper@seafish.co.uk or use 01482 486482

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