Barcelona City Council | Capital humà

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.

• 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.

Regulated training and graduates

To develop this occupation it is essential to have completed a course of food handling hygiene.

• Certificat de Professionalitat de la Família Indústries alimentàries: Peixateria i elaboració de productes de pesca i aqüicultura (Nivell 2)
• Certificat de Professionalitat de la Família Indústries Alimentàries: Indústries de productes de la pesca i de l'aqüicultura (Nivell 3)
• Certificat de Professionalitat de la Família Maritimopesquera: Organització de les llotges (Nivell 3)
• Certificat de Professionalitat de la Família Maritimopesquera: Observació de l'activitat i control de les captures d'un vaixell pesquer (Nivell 3)
• Professional Training Course (s) in the field of Food Industries - Intermediate Level: Production of food products
• Professional Training Course(s) in the professional family of Food Industries - Advanced Level: Process and quality in the food industry

Other specific skills

Flexibility and change management: Level 1

Initiative: Level 2

Customer orientation: Level 2

Planning and organisation: Level 1

Concern for order and quality: Level 2

Mechanical handling

People related to the field of mechanical handling are interested in the assembly, maintenance, repair and use of machines, tools and installations. Some good examples of professional activities in the field of mechanical handling are adjusting and configuring machines, reviewing technical equipment to detect incidents in their operation, handling machinery in production processes and driving specialised vehicles.

Butcher

Food handler on fishing vessels

Oils and fats production technician

Dairy production technician

Canned Fruits and Vegetables Technician

• Work hours

  There is a great diversity of possible working hours for this professional activity since it depends on the area where the establishment is located (shopping centre, urban centre or suburb) and also on the type of establishment (street tore, stall in a municipal market, etc.).
  The usual working day of 40 hours a week can be carried out either in a straight day (either in the morning or afternoon shifts) or in a split day (morning and afternoon with a break in the middle of the day). Both Fridays and Saturdays are considered days of high commercial activity in this type of business.
  

• Salary

  The salary range is from 13,300 euros gross per year, depending on the experience of the professional.
  
  

• Professional category

  Specialist staff