Apprentice Fishmonger

Summary

As an apprentice, you will spend your time learning how to fillet all types of fish, plus all additional learning required, such as food safety, health and safety, yields, purchasing and costings. Marrfish are a company which are long-standing within the industry with our own boats based in Scotland, where we have first choice of all the fish landed.

Wage

£15,704 to £25,396.80, depending on your age

National Minimum Wage

Check minimum wage rates (opens in new tab)

Training course

Fishmonger (level 2)

Hours

Monday - Friday, 30 to 40 hours per week. Times to be confirmed.

40 hours a week

Start date

Thursday 24 July 2025

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

You will be allowed to spend 20% of your working week to train and practice new skills such as:

Filleting all types of fish;
Food Safety and Health & Safety;
Yields;
Purchasing and Costings.

You will need to attend 4-5 blocks of 3 days over an 18-month period, which will take place at MEAT Ipswich head office. All expenses for travel will be covered and MEAT Ipswich will provide accommodation, lunch and refreshments.

Where you'll work

UNIT 29-31
STANSTEAD DISTRIBUTION CENTRE
GREAT HALLINGBURY
BISHOPS STORTFORD
CM22 7DG

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED

Your training course

Fishmonger (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
Hand process fish including filleting, skinning (fillets), and portioning.
Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
Complete the processing of fish or shellfish, including weighing, packing, and labelling.
Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
Work safely and hygienically.
Handle complaints and resolve problems appropriate to business policy and procedures.
Communicate with customers or colleagues.
Process and dispose of waste material, rework or repurpose material.
Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
Identify fish and shellfish species.
Display fish or shellfish for retail sale.
Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions.
Complete payment process relevant to the business.
Assess the suitability of returned or rejected product for reuse, rework, or disposal.
Achieve organisational targets for production flow, throughput, quality and yield.
Adhere to production specifications and targets.
Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
Hand process fish including filleting, skinning (fillets), and portioning.
Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
Complete the processing of fish or shellfish, including weighing, packing, and labelling.
Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
Work safely and hygienically.
Handle complaints and resolve problems appropriate to business policy and procedures.
Communicate with customers or colleagues.
Process and dispose of waste material, rework or repurpose material.
Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
Identify fish and shellfish species.

Your training plan

4-5 block sessions of 3 days over 18-months at MEAT Ipswich. All expenses for travel will be covered and MEAT Ipswich will provide accommodation, lunch and refreshments.

Requirements

Desirable qualifications

GCSE in:

English (grade C/4)
Maths (grade C/4)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Organisation skills
Team working
Reliable
Eager to learn

Other requirements

The role will involve working in a wet and chilled environment, with some lifting required.

About this company

We’ve been supplying quality fresh fish to the UK’s top restaurants and hotels since 2011. We believe in the quality of our fish, which comes direct from our boats, and we believe in our fishermen.

https://marrfish.co.uk/ (opens in new tab)

After this apprenticeship

We can offer for the right applicant a career path within the Marrfish business after a successful apprenticeship.

Ask a question

The contact for this apprenticeship is: