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Regulations

In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

 
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Description

Fishmongers are expert in fish and shellfish who deal with its handling, conservation, and sale. They are also in charge of the elaboration of fresh products derived from fishing, preserved products, semi-preserved products, salting, frozen products, prepared foods with fish or seafood, for human consumption or industrial use; always maintaining the required conditions of quality and food safety.

These professionals know the product with which they work and the cutting techniques very well, which allow them to carry out handling processes, such as filleting or cutting fish and shellfish, using the most appropriate techniques in terms of reception, conditioning and conservation of the products until their sale. They also perform advisory tasks on the offer of fish and shellfish according to the season and local fishing, on how to preserve it once it arrives at the home, as well as the different alternatives for cooking it.

Tasks

  • Control the reception of raw materials (fish and seafood) and auxiliary products supplied by the various suppliers, guaranteeing the correspondence with the requested merchandise, and review the degree of freshness of the products and whether the technical and hygienic conditions comply with sanitary regulations.
  • If necessary, apply prior treatments (manual or automatic) to the products both for later industrial use and for their commercialization in retail establishments: washing, cleaning, cutting, and filleting of fish and shellfish.
  • Arrange the fish and shellfish for commercialization and check that the counters, work areas and utensils are kept clean and sanitary in accordance with quality, hygiene, and food safety standards.
  • Carry out washing, cleaning, heading, filleting the fish, and handling the products to obtain the different pieces and units suitable for sale.
  • Prepare orders and delivery of products with packaging, identification, and adequate information in each case.
  • Produce derived products such as smoked, salted and/or dried, sauces, marinades, preservative solutions, or also prepare fresh fish products according to the preferences and demands of the market, such as marinades, or other pieces that are available in varieties or lots for marketing.
  • Store and preserve raw materials and the rest of auxiliary products in tanks and refrigeration chambers according to their specific characteristics.
  • Take care of the maintenance of work areas and facilities, verifying the environmental conditions of temperature, humidity, light, and ventilation according to the legal requirements of hygiene and safety.
  • Apply the food safety and hygiene-sanitary standards required in each part of the process.

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Generalitat de Catalunya
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