Summary
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
Training course
Fishmonger (level 2)
Hours
Monday - Friday, Times to be confirmed.
40 hours a week
Start date
Wednesday 24 September 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.
Training provider
MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED
Training course
Fishmonger (level 2)
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.
Training schedule
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)
Share if you have other relevant qualifications and industry experience. The apprenticeship can be adjusted 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.