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18th September 2019

Seafish Training Update - Upcoming courses

Three-day Fish Frying Management course, NFFF, Leeds, 07, 08 and 09 October and 04, 05 and 06 November. For further information including more course dates for 2019, please call Helen Brook on 0113 2307044.

Two day practical fish frying course, KFE School of Frying Excellence, Market Deeping, 21 & 22 October and 19 & 20 November. For further information, please call Caroline Currie on 01778 380448.

RSPH Level 3 Award in HACCP for Food Manufacturing available on 15 & 16 October and ILM Level 3 Award in Leadership and Management available on 29 October at the National Centre for Food Manufacturing (the food science campus of the University of Lincoln) in Holbeach. For further information, please email or call 01406 493000.

Advanced (Level 4) HACCP available on 07 to 11 October and Intermediate (Level 3) HACCP available on 16 and 17 October at Campden BRI in Chipping Campden. For further information, please email or call 01386 842104.

Market Insight seminar, at Billingsgate Fish Market on 26 September. For further information and to book your free place, please click here.

The UK Seafood Summit 2019, organised by Seafish, will take place on 16 and 17 October at the Forest Pines Hotel in North Lincolnshire. To register for the event and for further information, please click here.

Bivalve Purification Operations course for Northern Ireland Subject to demand, Seafish will deliver a one-day training course in Northern Ireland to bivalve purification businesses. The date and venue has yet to be announced, and the course is open to all businesses in the UK and Eire. For further information and register your interest please email

10th September 2019

Nothing to lose but everything to gain
Farm Shop & Deli Awards are highly respected in the industry for playing an important role in supporting, and celebrating, the UK’s independent, specialist retail market.
The Awards are FREE to enter and offer many benefits, including:

  • Exposure from a comprehensive marketing and PR campaign to industry and regional titles - entries & finalists can receive a reach of over 26,000 increasing to over 142,400 for winners and overall ‘Retailer of the Year’.
  • Raising your profile with your community and customers - using the tools provided to help you promote your entry, and success.
  • Opportunity to network with like-minded speciality retailers, meet producers who can support your business and gain insights and advice from industry leaders at the finals held at the heart of the Farm Shop & Deli Show on Monday 30th March 2020.

“My advice to those considering entering is just do it. Make sure you put some time aside to sit down and work your way through the entry form. It can seem a little a little daunting when you look at it but it really just sums up what you do, and what you love about what you do. Write it from the heart and submit – look what can happen!”
Sharon Heron, Fyne Fish Cokermouth ltd,  Fishmonger of the Year winner

Are you a fishmonger worthy of entering? Hurry as entries close on Friday 20th September.

Find out more and enter at:

10th September 2019

Seafood Week

Seafood Week is one of the major ways that Seafish supports the retail and foodservice sectors, an annual week in the promotional calendar when the UK wide seafood industry, in all its many guises, can champion, celebrate and promote seafood to the nation’s consumers and media.

The Week celebrates the amazing fish and shellfish on offer in the UK, creating the perfect platform for businesses to use to encourage more people, to eat more fish, more often, and ideally increase their sales!

Seafood Week 2019 will take place between 4-11 October 2019.


What Is It All About?

Seafood Week is all about the seafood industry working together to celebrate and promote the great variety of fish and shellfish to be enjoyed in the UK, whether enjoying a fish supper at a fish and chip shop, eating fish at home as part of a family meal, eating out at restaurants and cafes with friends, or even a quick lunchtime sandwich. 

The annual promotional campaign comprises eight days of consumer-focused, cross-sector industry activity, with the Week aiming to unite the seafood industry and come together to celebrate the wide variety of seafood available to the consumer in the UK. It is a pan-industry campaign that is supported by retailers, friers, mongers, restaurateurs, processors and foodservice outlets, and the Week is the UK’s biggest seafood promotion.

The event is all about celebration and adventure, and during which Seafish will undertake to:

  • Promote seafood as one of the healthiest, most convenient and delicious foods available.
  • Promote the fact that there is a huge variety of different fish and shellfish to be enjoyed by consumers in the UK: in excess of 100 different varieties available in the UK, possessing different flavours, different textures, etc.
  • Promote the fact that seafood is incredibly versatile, there are literally thousands of different seafood recipes and ways to cook seafood.
  • Make consumers aware of seafood’s great value for money.


Celebrations for the Week will begin on Friday 4 October 2019 with the popular annual social media focussed Fish Pun Day, and will be followed by eight days of intense consumer-focused activity across all sectors of the seafood industry.

Each day of the campaign will focus on a particular species of fish or shellfish:

Day 1              Friday 4 October                     Mackerel
Day 2              Saturday 5 October                Prawns
Day 3              Sunday  6 October                  Plaice
Day 4              Monday 7 October                  Scallops
Day 5              Tuesday 8 October                 Mussels
Day 6              Wednesday 9 October            Hake
Day 7              Thursday 10 October              Crab
Day 8              Friday 11 October                   Haddock/Cod/Pollack

Seafish will once again be promoting Seafood Week via various media channels, so that consumers will be more aware of what Seafood Week is all about.


Some Useful Social Media Tags

#Fishpunday               For use on Friday 4 October when sharing a fish pun

#SeafoodWeek           Campaign hashtag for general posts

#SeafoodHero            For people to use to tag their seafood hero (favourite
chef, fishmonger, retailer, coastal hero, etc..)

#ratemyfish                 For people to use to share images of seafood dishes,
encouraging consumers to think about scoring seafood
dishes/products ‘marks out of 10’.


What Could Seafood Week Do For Your Business?

Participating in, and undertaking some promotional activity in support of Seafood Week 2019 could make you and your business/shop/restaurant very popular with your customers.

It should increase your sales and profits because your regular customers will hopefully visit your business/shop/restaurant more regularly, particularly if you keep positively promoting your business.

Customers from other businesses/shops/restaurants, where there is no promotional activity taking place, will hopefully visit your business if they have heard/seen news of your promotional activity plans.

It will provide you as a business owner with a platform to create some ‘theatre’ around Seafood Week. It will provide you with an opportunity to contact your local press/media in advance and tell them about the activity that you have planned for Seafood Week and what is happening in your shop/restaurant, and will hopefully get some media coverage for your business. You should endeavour to contact your local press at least a couple of weeks in advance of Seafood Week in order to provide your local newspaper adequate time to draft a relevant article and/or gather any additional information.

For existing customers, why not consider creating a Seafood Week loyalty card scheme that encourages them to visit you more often, with incentives such as a 10% discount off their next purchase.

Here are some ideas of other promotional activities that you could consider undertaking for Seafood Week 2019:

  • ‘Buy one get one free’, promotional offer
  • ‘Free’ prize draw on proof of purchase
  • 50th customer each day gets a free product
  • Staff serving incentive, the person who sells the most portions of fish on a certain day wins a prize
  • Seafood art competitions, to encourage younger customers to design a poster or a fish cartoon character
  • For new customers, consider an advert in the local press offering a prize draw for a free product
  • Try product tastings with some lesser known fish species, such as coley or pollack
  • Run a seafood themed quiz for customers giving them the chance to win a prize
  • ‘Free’ prize draw for all customers who purchase fish. During Seafood Week, prize winners could be presented with their prizes at the shop and the local press invited to attend the event. Consider inviting a local celebrity to present prizes.
  • Contact your local newspaper or radio station, with details of any promotional activities. Consider getting your local newspaper to cover the presentation of any prizes to customers if you run a prize draw competition, perhaps with a local celebrity presenting the prizes. Remember, if you get a good photograph, the story is more likely to get coverage in the newspapers.

Seafish is always keen for interested businesses to let them know of any particular activities they may be undertaking for Seafood Week, so that Seafish can consider helping to publicise and promote. Businesses who would like to participate in the 2019 campaign can e-mail details of their planned activity to Seafish on To find out more about Seafood Week visit

21st June 2019

British Fish Craft Championships 2019

5th June 2019

Seafish Training Update - Upcoming courses

The Seafood Training Academy unveiled their new website structure in May which now places greater emphasis on the role of the Networks, but still contains a great deal of free content and opportunities to lear. Visit the site here.

Three-Day Fish Frying Management courses, NFFF, Leeds 10th to 12th June 2019
For further information including more course dates for 2019, please click here.

Better Business; Minimise Waste, Maximise Profits, NFFF, Leeds 18th June.
This new one-day training course is being delivered by award-winning fish frier, David Miller on 18 June. To find out further information or to book your place, please call Helen Brook on 0113 2307044 or email:

Two-Day KFE Frying courses, KFE, Market Deeping 11th to 12th June
To find out further information or to book your place, please call Tanya Henderson on 01778 380448.

REHIS Intermediate Food Hygiene, Lerwick, Shetland 12th to 14th June, examination on the 19th June.
The cost per person is £330 plus VAT with an additional £32 registration and certificate fee. For more information or to make a booking, please contact Donna Maver on 01224 784461 or email:

Courses from the National Centre for Food Manufacturing, Holbeach (University of Lincoln)
BRC Third Party Auditing 03 to 07 June
IFST Foundation in Sensory Evaluation 12 June
Introduction to HACCP 16 July
For further information, please email: or call 01406 493000

21st May 2019

Fish Friday 2019

Alerting our great UK Fishmongers!

Friday 28th June 2019 is Fish Friday!

Fish Friday is the national fundraising day for the Fishermen's Mission, the only UK Charity caring exclusively for our fishermen, their families and retired fishermen.

Fish Friday is the perfect opportunity to have a fishy event, a fishy supper, or complete a fishy challenge to raise funds for the Fishermen's Mission!

Show your customers and community that you care about the families of UK fishermen lost at sea, that you want to support retired fishermen battling against ill health and poverty and that you are keen to help keep safe the men and women who risk their lives every day to catch our fish.

Fish Friday is for you so why not visit or call 0800 6341020 for more information.

28th March 2019

Job Opportunity - Leigh on Sea

Established traditional Fishmonger and Seafood Hall, based in the Old Town, Leigh-on-Sea, Essex. We are looking for a fishmonger/fish specialist able to prepare and cut fish to the highest standards. Good general knowledge of fish and seafood required.
We require an individual that is customer focussed with a real enthusiasm for preparing high quality products for our customers with an eye for detail. You must also demonstrate your awareness and knowledge of food safety standards and impeccable hygiene standards in the workplace.
Level of pay will depend on experience.

Key Responsibilities;

  • Confidently prepare, skin, fillet and de-bone different varieties of fish and shellfish.
  • Ability to assist customers with making purchasing decisions within a retail environment.
  • Able to work as part of a team and on their own initiative.
  • Ensure that the Company Standards are met.

Full time position, Tuesday to Friday 7.30am to 4pm, Saturday 7.30am to 5pm.
Job Type: Full-time
Salary: £11.00 to £15.00 /hour
Job Type: Full-time

For further information contact Osbourne & Sons on 079323 734702 or email

28th March 2019

Seafish Training Update - Upcoming courses

Advanced Fish Quality Assessment Training Course, Grimsby, May 2019.
This course will be delivered at the Grimsby Seafood Village Training School from 20th to 24th May. There is only one place remaining. For further information including how to reserve your place, please click here to download the leaflet.

Advanced HACCP Courses
DM Training has two Advanced HACCP courses coming up in April (22nd-24th) and May (1st-3rd), both in Aberdeen. Contact for more information.

Two-Day Fish Smoking Course, Grimsby, April 2019
This two-day basic fish smoking training course will be delivered at the Grimsby Seafood Village Training School on 16th and 17th April. For further information or to book a place contact Ivan Jaines-White or telephone 07788 598661.

Three-Day Fish Frying Management courses, NFFF, Leeds
This comprehensive course provides the trainee with an overview of the fish and chip industry and combines theory with practical based modules. The next course is to be delivered from 8th to 10th April. For further information including more course dates for 2019, please click here.

Better Business; Minimise Waste, Maximise Profit, NFFF, Leeds
This one-day training course is being delivered by award-winning fish frier, David Miller on 16th April. To find out further information or to book your place, please call Helen Brook on 0113 2307044 or email:

Two-Day KFE School of Frying Excellence courses, Market Deeping
This wide-ranging course is designed to give the learner more confidence and knowledge in the preparation and cooking of fish and chips. The next course is to be delivered on 19th and 20th March then 2nd and 3rd April. For further information including more course dates for 2019, please click here.

City and Guilds Retail Profile of Achievement Award, Billingsgate, London
This introductory course focuses on filleting skills, quality assessment, species identification, customer focused cooking tips and tasting. This course is being delivered on 29th and 30th April. To apply for a place simply email with your contact details and a brief outline of your experience and how you think the course might help with your career path. Further information can be seen here

Courses from NCFM, University of Lincoln;

Introduction to HACCP Level 2 26th March 2019.

Chemical and Risk Assessment 3rd April 2019.

ILM Award in Leadership and Management 1st, 14th, 23rd May 2019.

Instructional Techniques for Trainers 15th, 16th May 2019.

26th March 2019

Fishing News Awards

The 2019 Fishing News Awards will be held in Aberdeen on the evening of Thursday, 16th May 2019.

The event is dedicated to shining a spotlight on the achievements, expertise and innovation in the UK and Ireland's commercial fishing industries.

This year NFF Members Hodgsons Fish & Midland Fish Company are both up for processor of the year.

In other categories members RX Fisheries, Hastings & World of Fish, Lowestoft are both up for independent retailer of the year.

Voting and will close at midnight on Thursday, 18th April 2019.

Good Luck to all!

Read more about the Fishing News Awards at

23rd March 2019

Fishmonger Vacancy - London

Salary: £20-30k (based on experience)

Start date: 15.04.2019

Weekly rota: 45 hours over 5 days

Experience requirement: minimum 2 years

The Company:

The Sea, The Sea is a new fishmonger and seafood bar opening in central London this April. The company is owned by the founder of the Bonnie Gull Seafood Shack restaurants and takes a unique approach to selling fish by having experienced chefs available on the shop floor to assist customers with cooking advise. The concept also includes a range of house-made 'deli' seafood products such as stocks, sauces and special butters. By night the space transforms into dine-in seafood bar featuring the best of the day's produce with food by executive chef Leandro Carreira. We are looking for an experienced fishmonger to join the team to assist in day to day preparation and sales of fish and seafood.

Key Areas of Responsibility:

  • The Fishmonger is responsible for overall operations of our fish and seafood retail department
  • Providing unprecedented customer shopping experiences, maximising sales and profitability through unique displays, presentation and excellent communication.
  • Managing our pre-orders and home delivery
  • Retaining a high standard of cleanliness, safety, sanitation and compliance.
  • Highest standards of customer greeting, understanding of needs and service.
  • Giving advice, guidance and recommendations on products and home preparation
  • Preparing and filleting a range of fish and seafood products to our main supplier's specification and under their guidance to provide consistently high standards.
  • Assisting the store manager and chefs maintaining appropriate stock order levels, management, rotation product quality and turnover to maximise sales and minimise wastage.
  • Understanding of an EPOS system to closely monitor performance and react to information contained.
  • Ensuring compliance with all legislation, H&S, HACCP and food hygiene.
  • Train, motivate and mentor other staff involved in the fish counter.
Role Requirements:
  • Minimum 2 year's experience in a similar role
  • You must love fresh fish and seafood and demonstrate a passion for retail.
  • Good knowledge of sustainability and fish seasonality
  • Excellent knife skills and the ability to prepare whole fish to customer requirements, with minimum waste and maximum profitability.
  • An effective, well organised and efficient team player with a strong sense of discipline and urgency.
  • Excellent standards of personal presentation and communication.
  • Food Hygiene level 2.
For more information please contact;

Andrea Secchi -

22nd March 2019

National Minimum Wage Changes

Upcoming Changes to Pensions and Minimum wage

We thought it might be useful for you to know/be reminded of the increases in rates of minimum wage and pension contributions which are to be implemented from 6th April 2019:

25 and over £8.21 per hour
21 to 24 £7.70 per hour
18 to 20 £6.15 per hour
Under 18 £4.35 per hour
Apprentices £3.90 per hour
(U19 or 1st yr)


Employer 3%
Employee 5%

29th January 2019

New President at AGM

The national Federation of Fishmongers would like to congratulate Mr Giles Shaw of Wellgate Fisheries, yesterday unanimously voted to become our new President for 2019

26th January 2019

Training Update January 2019

Smoking courses Grimsby

There are still a couple of places available on the second of the January two-day smoking courses in Grimsby (29th and 30th January 2019). If you are interested then please contact Ivan Jaines White directly (email: Ivan Jaines-White) or view this leaflet.

Sustainable Packaging and Waste Workshop Organised by Menter a Busnes (a partner in the Seafood Training Network for Wales), this half-day workshop is available in North Wales (29/01/19) and South Wales (26/03/19) and aims to help food producers make sustainable decisions on their packaging needs and in dealing with waste. For more information email or view this leaflet.

Three-Day Fish Frying Management courses, NFFF, Leeds Some places are still available for the three-day training course in February (11th to 13th February 2019), please contact for more information.

Other three-day courses commence on March 11th, April 8th and May 20th.

Bivalve Purification Operations Courses This one-day industry focussed purification course is available on 28th February in Bangor, North Wales and on 21st March in Milford Haven, South Wales. Please email Martin Syvret at the Southern Shellfish Training Centre for more information.

Food Hygiene and Health & Safety Qualifications Available anytime and anywhere via Seafish's open learning and online learning programmes, and also via our approved trainer network. These programmes can lead to a nationally recognised and accredited qualification.

See these links Food Hygiene and Health & Safety for further information.

23rd January 2019

Master Fishmonger Standard

Showcase your story, your passion and your business. They have the right tier for you, no matter what your level of experience, register for the master fishmonger standard programmes today

Becoming an MFS certified fishmonger has never been easier!

1. Simply register online at by entering a few basic details about yourself.

2. They'll then be in touch about your knowledge test, where you'll be asked to answer a set of multiple choice questions about all things related to being a fishmonger. You can do the test online, at home, at a time that suits you.

3. Next they'll ask to see evidence of your knife and preparation skills. You'll film yourself at your work doing a series of tasks and then you'll send them to us to review.

And that's it! Three easy steps! Plus for a limited time, you won't have to pay the assessment fees, saving £90.

Once certified, you'll be featured on the Master Fishmonger Website: You'll also be featured on our social media pages: Twitter and Facebook.

You'll also receive a certificate, an MFS window sticker and embroidered badge to go on your overalls so all your colleagues and customers will know that you've been certified!

17th January 2019

Ken Welch

It is with the deepest sadness and regret that we announce the passing of Mr Ken Welch of Edinburgh who died on Tuesday 15th January 2019.

Ken was a Master Craftsman and a fantastic ambassador to not only Fishmongers but also the wider Seafood Industry, respected and liked by all who had the pleasure to meet him.

Ken affectionately known as "Kenny" founded Welch's Fishmongers in Edinburgh in 1959, following his National Service, it is a business that thrives to this day now managed by his son Gary, even though Kenny was never far away from the block, even up until recently!

A stalwart supporter of the British Fishcraft Championships, Kenny wowed the crowds and fellow Fishmongers alike with his filleting skills, which were second to none, producing his famous "Angel Fillets"

Kenny would also be just as happy to pick up a mop or a broom and help the floor crew to tidy up if necessary.

Kenny was the 44th President of the National Federation of Fishmongers serving from 2005 to 2008, one of the first Presidents to serve a three year term, such was his commitment to the industry.

Kenny's passing will leave a void in not only the lives of his family, his loving wife Anne and his children but also the wider Seafood Industry, cited by many as "A true Gentleman"

Rest in Peace Mr Ken (Kenny) Welch.