Want a great retail seafood department? Here’s how. 

An excellent retail seafood operation is an ongoing journey, not a destination. The first priority is recruiting, training, and developing great retail fishmongers. What is a fishmonger or seafoodmonger? And why is it a specialized field with specialized training compared to being a meat, deli, or produce manager?

A great fishmonger must be competent and fluent in fish biology, fisheries management, sustainable/responsible sourcing, seafood handling, fish cutting, culinary techniques, safe food handling, seafood merchandising, and excellent customer service skills. These skills are in addition to those required for any department manager, including ordering, inventory management, writing labor schedules, training, and leading hourly employees.

This panel session delves into the continuous process of training and supporting the growth of retail seafood leaders and fishmongers. Seasoned retail seafood leaders from two continents will share their experiences and expertise in creating successful retail programs with competent and caring seafood mongers, highlighting the ongoing nature of development in this field.