A real shift
Receive and check the fish delivery, fillet and portion, prep shellfish, then cook fish through service with precise timing.
Skills that matter
- Fish butchery
- Shellfish handling and safety
- Precise cooking
- Freshness assessment
- Sustainability awareness
Qualifications
- Level 3 Professional Cookery
- Seafood training from industry bodies such as Seafish
- Level 2 or 3 Food Safety
Where it leads
- Poissonnier
- Sous chef
- Seafood restaurant head chef
- Fishmonger
What we'd ask on the show
- Sustainable seafood on a real menu
- Day boats and the dawn call
- Shellfish safety and the oyster season