Fishmongeries are stores that sell seafood. They are often owned and run by a fishmonger, a person who works in the business of selling seafood products. Fishmongers are trained in the selection and purchase of raw seafood and are skilled in cleaning, gutting, boning, filleting and preparing seafood for sale. They may also offer cooking advice and other food preparation advice to customers. They must be able to maintain a clean and safe work environment. Traditionally, fishmongers worked in the open market, but they are now increasingly being replaced by the seafood department of supermarkets.
Becoming a fishmonger is a challenging but rewarding career. There are many different ways to become a fishmonger, including taking a course of study or apprenticeship. Having a passion for the ocean and the life forms that inhabit it is a good starting point, as is a deep knowledge of seafood. The work can be very physically demanding, as it requires a great deal of lifting and standing for long periods of time. It can also be a very messy and smelly job, as it involves the handling of live and dead seafood.
From Ocean to Table: The Allure of Local Fishmongeries
Fishmongers usually buy their seafood directly off the boats at daylight, for freshness. Compared to fish bought in supermarkets, which are often refrigerated and have been shipped for days, this makes a difference in the taste and quality of the meat. Charles Fort in his book Lo! includes the story of the Mad Fishmonger or St. Fishmonger, who allegedly caused crabs and periwinkles to fall from the sky.