Most commonly reported Work Activities

•   Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
•   Identifying Objects, Actions, and Events Identifying information by categorising, estimating, recognising differences or similarities, and detecting changes in circumstances or events.
•   Handling and Moving Objects Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
•   Inspecting Equipment, Structures, or Material Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
•   Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
•   Processing Information Compiling, coding, categorising, calculating, tabulating, auditing, or verifying information or data.
•   Making Decisions and Solving Problems Analysing information and evaluating results to choose the best solution and solve problems.
•   Organising, Planning, and Prioritising Work Developing specific goals and plans to prioritise, organise, and accomplish your work.
•   Controlling Machines and Processes Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
•   Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Working Life

The work of a fishmonger requires specific seafood preparation skills and a detailed knowledge of fish and seafood products. These skills are developed through training and work experience.

Fishmongers buy fish wholesale and prepare it for retail, which can include scaling, gutting, filleting, portioning, and sometimes dressing crabs or shellfish. They manage stock, store and display seafood, and serve customers, often giving advice on storage and cooking. Some fishmongers also sell poultry or game.

Maintaining strict hygiene, health, and safety standards is essential. Fishmongers use tools like knives, tongs, fish slices, pliers, and sharpening equipment, all of which must be clean and well maintained.

A fishmonger can work as an employee or run their own seafood business. Their working day can vary depending on the type of business operation. These can range from small shops, market stalls, mobile units, or wholesale businesses. Work often starts early to receive fresh deliveries, check quality, and prepare products for sale. 

Daily tasks include:

• Buying fish wholesale and managing stock
• Preparing, portioning, and displaying seafood
• Serving customers and giving advice on storage and cooking
• Maintaining high food safety and hygiene standards
• Managing business operations, pricing, and orders

Fishmongers usually work as part of a small, fast-paced team. The job involves standing for long periods, working in cold or wet conditions, and handling fresh fish carefully.

Typical Roles and Tasks

Seafood Preparation & Sales: Fillet, portion, pack, and sell fish and shellfish.
Buying fish & Stock Control: Purchase wholesale fish, check freshness, and manage stock.
Food Safety & Hygiene: Follow HACCP rules, keep work areas clean, and control allergens.
Quality & Traceability: Label seafood correctly and keep records of origin and catch method.
Customer Service: Advise customers on seafood selection, storage, and cooking.
Business Management: Handle suppliers, ordering, pricing, finances, and staff supervision.
Market Stall / Mobile Shop Operations: Ensure stalls or vehicles meet safety and hygiene standards.

Despite these demands, the role is rewarding. Fishmongers connect the fishing and aquaculture industries with consumers, develop skills in seafood handling, retail, and business management, and can progress into senior, supervisory, or entrepreneurial roles.

Key Career Facts

• An Bord Iascaigh Mhara (BIM) is Ireland's State agency for the seafood industry, supporting fishmongers and seafood businesses with training, funding, expert advice, and sustainability guidance. BIM runs practical courses in seafood handling, processing, and sales through the National Fisheries College, coastal training units, workshops, and online programmes.
  
  
• Ireland's seafood retail market is growing and offers strong opportunities for fishmongers and seafood businesses.
  
  
• Fishmongers play a key role in the seafood supply chain by linking fishing and aquaculture producers with consumers.
  
  
• If you plan to sell seafood, you must register your food business with the Health Service Executive (HSE), before starting to trade.
  
  
• Fishmongers must follow strict food safety, hygiene, and traceability rules set out by the Food Safety Authority of Ireland (FSAI).
  
  
• Selling fish directly from a fishing vessel (first sale) requires registration as a fish buyer with the SFPA (Sea-Fisheries Protection Authority). 

Most commonly reported Work Tasks

• Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
• Weigh meats and tag containers for weight and contents.
• Inspect meat products for defects, bruises or blemishes and remove them along with any excess fat.
• Cut and trim meat to prepare for packing.
• Separate meats and byproducts into specified containers and seal containers.
• Process primal parts into cuts that are ready for retail use.
• Prepare ready-to-heat foods by filleting meat or fish or cutting it into bite-sised pieces, preparing and adding vegetables or applying sauces or breading.
• Clean, trim, slice, and section carcasses for future processing.
• Remove parts, such as skin, feathers, scales or bones, from carcass.
• Prepare sausages, luncheon meats, hot dogs, and other fabricated meat products, using meat trimmings and hamburger meat.

This occupation is typically suited for people with the following Career Interests:

 Realist

Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.

Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.

 Administrative

Administrative people are interested in work that offers security and a sense of being part of a larger process. They may be at their most productive under supervisors who give clear guidelines and while performing routine tasks in a methodical and reliable way.

They tend to enjoy clerical and most forms of office work, where they perform essential administrative duties. They often form the backbone of large and small organisations alike. They may enjoy being in charge of office filing systems, and using computers and other office equipment to keep things running smoothly. They usually like routine work hours and prefer comfortable indoor workplaces.

 Social

The Social person's interests focus on interacting with the people in their environment. In all cases, the Social person enjoys the personal contact with other people in preference to the impersonal dealings with things, data and ideas found in other groups.

Many will seek out positions where there is direct contact with the public in some advisory role, whether a receptionist or a counsellor. Social people are motivated by an interest in different types of people and like diversity in their work environments. Many are drawn towards careers in the caring professions and social welfare area, whilst others prefer teaching and other 'informing' roles.

While not all employers require a formal qualification, Bord Iascaigh Mhara's (BIM) National Fisheries College     offers a QQI Level 5 Certificate in Fishmonger Skills, a short professional training programme designed for aspiring fishmongers.

The course covers practical skills such as seafood handling, filleting, portioning, hygiene, and customer service. It is delivered over about six to seven days spread across several weeks, combining hands-on training, workplace mentoring, and assessments.

An Bord Iascaigh Mhara (BIM) is Ireland's State agency for the seafood industry, supporting fishmongers and seafood businesses with training, funding, expert advice, and sustainability guidance. BIM runs practical courses in seafood handling, processing, and sales through the National Fisheries College, coastal training units, workshops, and online programmes.

QQI Level 5 Certificate in Fishmonger Skills

Duration: 3-6 months (full- or part-time).

Skills covered: Filleting, portioning, shellfish handling, hygiene, food safety, labelling, quality assessment, customer service, sustainable sourcing, and basic business management.

Certifications: QQI Level 5 Certificate in Fishmonger Skills, HACCP Level 2-3, allergen awareness.

Entry requirements: 17+, interest in seafood, teamwork, English proficiency, and basic numeracy.

On-the-job traineeships: Some shops, wholesalers, and mobile units offer supervised in-store training to gain hands-on experience in seafood preparation, stock management, hygiene, and customer service.

Support: BIM's Seafood Training Scheme can cover eligible course fees and subsistence to help trainees gain essential skills without full upfront costs.

Before handling food professionally, you may need to complete official food safety and hygiene training, such as HACCP-based courses or FSAI-approved food safety programmes. Experience working with fresh produce or in customer service is also helpfulHACCP/Food Safety training 

HACCP stands for Hazard Analysis and Critical Control Points. It's a system used by food businesses to spot and control risks in food handling and preparation, making sure the food they serve is safe to eat. Following HACCP is a legal requirement for all food businesses in Ireland, including fishmongers and seafood retailers

Shorter training programmes that support the work of a fishmonger include:

• Fish Handling and Filleting – Introduction (BIM)
• Seafood HACCP (BIM)
• Manual Handling 

View BIM’s Skills Prospectus    for more details. 

The Food Safety Authority of Ireland     sets out the legal requirements, standards, and best practices for food safety, hygiene, and handling in Ireland. 

The Health and Safety Authority (HSA)    enforces workplace health and safety laws, providing guidance and inspections to ensure safe working conditions for all employees.

These courses may be available at low or no cost in FET centres nationwide. You can search for these key skills certs, just add the key word via Search our FET CourseFinder.

Sample Education and Training Pathways

A number of courses are available throughout the country that focus on learning and skills that may be useful for this career. The examples and links below may guide you in your research. 

Further Education (FET)
Further Education & Training (FET) Courses are delivered by local ETBs, ranging in duration from several weeks up to 20 months. Courses are designed to meet the labour market needs and often include a large element of work experience.

Example search terms include: Fish Handling, Manual Handling, Food Hygiene.

Search for FET Courses

PLC Courses (FET)
PLC courses are full-time courses, one or two years duration, with awards at Level 5 and 6 on the NFQ. They are offered nationally in Schools and Colleges of Further Education.

Example search terms include: Retail Management, Food Management, Aquaculture 

Search for PLC Courses

Apprenticeships: 
Apprenticeships are structured work-based training programs that combine on-the-job training with classroom instruction. They run from 2 – 4 years and are open to individuals of all ages, including school leavers, those seeking a career change, and existing employees who wish to upskill.

Examples: Butchering.

National Certificate in Butchering Skills course is available through Associated Craft Butchers of Ireland (ACBI).

Search for Apprenticeships

With experience, you may want to progress to a manager or owner of an independent fishmonger business. Management requires both fish mongering skills and an ability to run a small business, employ staff, promote products, and supply quality fish and shellfish. You can explore courses and career options in maritime, fishing & aquaculture or retail sectors.

Entry and Training Timeline

Start Your Journey

Time: 0-3 months

• Complete basic food safety and hygiene training (HACCP principles)
• Learn fish handling, storage, and traceability basics.
• Begin work as a fishmonger assistant or seafood counter staff.

Develop Your Skills

Time: 3 months - 2 years

• Complete BIM Certificate in Fishmonger Skills.
• Gain hands-on experience in fish and shellfish preparation, customer service, and product presentation.

Progress to Senior Fishmonger / Supervisor

Time: 2-5 years

• Take responsibility for stock management, supplier relations, and staff supervision.
• Complete supervisory food safety or retail management courses.

Advance to Business Owner / Entrepreneur

Time: 5+ years

• Establish or purchase a shop, mobile unit, online business, or wholesale operation.
• Complete training in business planning, finance, marketing, and regulatory compliance.
• Access support from BIM, Local Enterprise Offices, and industry mentors.

*Note: Timelines are indicative and vary by experience and training.

Salary Range (thousands per year)* €28k - €45k

Salaries vary by employer, location, experience, and duties.

Data Source(s):
Salary Expert/ Indeed/ Glassdoor

Last Updated: December, 2025

Note: The following information relates to occupations that include: Butchers, Bakers and flour confectioners, Fishmongers and poultry dressers.

This information has been derived from the Solas National Skills Bulletin (2025).

Employment numbers in 2024 were below 2019 levels with little change in the intervening years. Employment permits were issued for skilled butchers and de-boners, all for salaries of less than €36,000.

Attractiveness of the role is likely to be one of the key factors relating to issues in sourcing suitable candidates, particularly for meat de boners.

• Sea-Fisheries Protection Authority (SFPA)

  • Park Road Clogheen Clonakilty Co Cork P85 TX47 Ireland
  • 353 23 885 9300
  • [email protected]
  • Click Here

• Bord Iascaigh Mhara (BIM)

  • Crofton House, Crofton Road, Dun Laoghaire, Co. Dublin
  • (01) 214 4100
  • Click Here

• The National Fisheries College

  • Click Here

• Aquaculture Sector of the Irish Farmers Association

  • Click Here

• Health Service Executive (HSE)

  • Dr Steevens' Hospital, Steevens Lane, Dublin, 8
  • 041 685 0300
  • Click Here

• Health and Safety Authority

  • The Metropolitan Building, James Joyce St. Dublin 1
  • 1890 289 389
  • [email protected]
  • Click Here

• Food Safety Authority of Ireland

  • https://fsai.ie/
  • 1890 33 66 77
  • Click Here