MASTER FISHMONGER CANDIDATE GUIDE This booklet contains all the Participation Statement information you will need to apply as The Master Fishmonger Standard an MFS Master Fishmonger on the (MFS) recognises that there are a Master Fishmonger Standard. It is considerable variety of fishmonger- designed to support the knowledge related qualifications, provided by and experience of candidates, trainers a range of independent companies and assessors whilst at the same time and training organisations. The MFS avoiding prescribed techniques. aims to integrate these courses under one umbrella framework, Developed by the Worshipful providing a system of nationally Company of Fishmongers (The recognised grades which reflect both Fishmongers’ Company), the Master the knowledge and qualifications of Fishmonger Standard strives to foster a fishmonger. As a truly independent excellence within the fishmonger organisation, the Company will trade by encouraging and enabling a govern the Standard, with training and high standard of skill, and the growth assessment provided by Company- of knowledge about , fishing, approved regional delivery centres and the seafood industry. and assessors.

Acknowledgements Many people have contributed to the preparation of this handbook by attending MFS working party meetings and by making detailed and constructive comments on the draft. Grateful thanks are due to all members of the MFS Steering Group for their help in the production of this publication. WELCOME SCOPE OF THE STANDARD

Passionate about and the Recognising achievement across environment whilst upholding the all levels and different disciplines, heritage and craftsmanship of the Master Fishmonger Standardis the fishmonger trade, the Master composed of five tiers. Fishmonger Standard celebrates professional excellence by certifying fishmongers with extensive MFS Recognised Fishmonger professional skills and knowledge. A well-rounded and skilled fishmonger or blocksman, who To be a certified MFS fishmonger demonstrates exceptional drive shows a true commitment to the and tenacity. trade and to the future of our oceans. MFS Craft Fishmonger A highly skilled craftsman who takes pride in their filleting and shellfish preparation.

MFS Advanced Fishmonger An experienced and dexterous individual with a passion for customer service and the trade.

MFS Master Fishmonger An innovative,knowledgeable and high-skilled fishmonger, with a wealth of experiencein the industry.

MFS Companion An esteemed fishmonger who has demonstrated outstanding lifetime achievements in the fish trade.

WHAT IS AN MFS HOW TO USE THIS GUIDE MASTER FISHMONGER? Having taken your first steps towards attainment of the MFS This booklet has been developed Master Fishmonger accolade, for individuals seeking to gain this guide will walk you through recognition as an MFS Master the processes involved in Fishmonger. obtaining recognition. You will Achievement of the MFS Master need to read it carefully and Fishmonger accolade is work through each process significant, reserved for only the meticulously. finest of fishmongers. It The guide sets out clearly: demonstrates your broad and balanced experiences within the • The application industry, it celebrates your and assessment successes as a steward of the process sea, and commends your • Guidance notes on how to continued commitment to the apply trade. It is an award that comes • Criteria that list the skills, with great prestige and honour, experience and behaviour as well as responsibility. of an MFS Master Fishmonger From sea to plate, MFS Master Fishmongers demonstrate excellence in, and dedication to, their field of work within the seafood industry. As a purveyor of the finest quality seafood, your practical skills have no boundaries and you do business with integrity, standing by your principles of exemplary customer service.

You are a committed leader, forming partnerships with those who share your vision for a sustainable industry. Over the years you have built strong relationships to ensure the highest quality standards and have helped to influence and improve practices across the supply chain.

AN OVERVIEW OF THE application. Your Assessor may APPLICATION PROCESS request further documentation at this stage, if they feel that the 1 Registration requirements of the Criteria have Take the quick quiz to find out not yet been demonstrated. which MFS tier applies to you and register online at 5 Professional Discussion www.masterfishmonger.co.uk. and Practical Observation Once your Assessor feels you are 2 Download and read the ready, a Professional Discussion Candidate Guide will be arranged over the phone. Familiarise yourself with the The discussion will examine your details of the application process knowledge and experiences of and the Criteria for the MFS the fish industry. Master Fishmonger tier. If you pass the discussion component, you will be invited to 3 Self-Assessment submit video evidence of your Form and Portfolio practical skills via a Practical Use the Guide to help you Observation. You will need to complete the Self-Assessment achieve a pass rate in both the Form, as well as assemble Professional Discussion and the the supporting documentation Practical Observation in order to required for your Portfolio. receive the MFS Master Fishmonger accolade. Care should be taken to complete each answer fully and gather the 6 After Your Assessment materials needed to demonstrate Based on the evidence provided, how you meet the Criteria. When your Assessor will make a you are ready, you should submit recommendation to the MFS your documentation to the Master Panel about your award. Standard for evaluation. If your Assessor feels that further work is required before 4 Review of your Application you meet the standards of the Upon submission of your accolade, then you will be advised documents you will be assigned a on what steps need to be taken. certified MFS Master Fishmonger (hereinafter referred to as an Assessor), who will review your PRE-REQUISITE MASTER FISHMONGER STANDARDS CRITERIA STATEMENTS

As part of the registration process, You will need to demonstrate you will need to declare that you how you fulfil the Criteria of an meet the pre-requisite standards of MFS Master Fishmonger, the MFS Master Fishmonger composed of eight categories. Criteria, as follows: Each Criteria is a statement of what you must prove to justify 1 Actively employed as a receipt of the Standard. fishmonger 2 At least 10 years’ If the supporting evidence industry experience options listed are not applicable 3 Managerial experience in to you, then you must consider the fish trade how you can demonstrate that References and/or Business you fulfil the requirements of Registration certificate(s) will that Criteria or take need to be provided and should responsibility to build upon your specify the length of time you have knowledge and understanding of worked at or owned that these processes. You need to establishment. Referees should be submit at least one piece of in a position where they can evidence for each Criteria endorse your suitability as a statement. potential candidate for the Standard.

HOW TO COMPLETE THE EXAMPLE QUESTION AND SELF-ASSESSMENT ANSWER FORM Question: Fishmonger Skills Candidates will need to demonstrate how they fulfil the 1 You have an extensive Criteria of an MFS Master understanding of the Fishmonger, composed of eight processes involved in the categories. Each Criteria is a supply chain, and have statement of what you must prove knowledge and experience of to justify receipt of the Standard. processing and manufacturing seafood products in a or For each Criteria: catering environment.

Supporting evidence 1 Read the Criteria, think about options (please circle): your own experiences and how you meet the requirement. 1a a qualification covering the Examples of supporting handling, processing and evidence have been provided as manufacturing of fish and shellfish a guide. At a minimum, you products and can provide should be able to submit at certificate(s) least one piece of evidence for each Criteria. 1b at least 10 years’ experience 2 List your experiences in the managing the processing and spaces provided, select the manufacturing of seafood examples which you think best products with references / showcase your expertise. supporting evidence and/or a 3 Gather any evidence, then letter explaining your submit your form and experiences registration fee. 1c experience in a range of fish and shellfish related occupations with references / supporting evidence and/or a letter explaining your experiences

1d I own a fishmonger retail business. Please provide a supporting letter with the details of your business, including where you source your seafood from and what products you stock Answer

Fishmonger X has worked in the fishmonger industry for 20 years, ten years of which he has been the manager. He has also worked as a commercial fisher for four years, but does not have any professional fishmonger training. As Fishmonger X fulfils Criteria 1a and 1c, they could submit the following documents:

• Reference(s) or other relevant correspondence from a previous employer which confirms that person’s previous employment as a commercial fisher • Job description / contract / relevant correspondence for current and previous positions held in the and aquaculture industry with their responsibilities outlined Fishmonger Skills 2 You understand the procedures 1 You have an extensive involved in assessing the quality understanding of the of fish and shellfish products in a processes involved in the retail or catering fishmonger supply chain in a retail or environment and can explain the catering environment. product integrity risks associated with specific species.

Supporting evidence Supporting evidence options (please circle): options (please circle):

1a a qualification covering the 2a a qualification in HACCP or handling, processing and quality assessment for manufacturing of fish and seafood, Level 2 (or above shellfish products with with certificate(s) certificate(s) 2b experienced in implementing 1b at least 10 years’ experience Quality Index Monitoring and/ managing the processing or TORRY in a retail or and manufacturing of catering fishmonger seafood products with environment with a letter references/supporting describing your experiences evidence and/or a letter explaining your experiences 2c at least ten years’ experience managing quality assurance 1c experience in a range of fish in a retail or catering and shellfish related fishmonger outlet with occupations with references / employment references supporting evidence and/or a detailing your letter explaining your responsibilities and/or a experiences letter explaining your experiences 1g I own a fishmonger retail business. Please provide a 2d evidence of having trained supporting letter with the seafood quality assessment details of your business, courses including where you source your seafood from and what products 2e I own a fishmonger retail you stock business and can provide a supporting letter with the details of your business 3 You have a broad knowledge about 3f I own a fishmonger retail seafood products and have business and can provide a extensive experience in preparing letter with the details of and presenting a wide range of your business, including fish and shellfish products for the what products you sell and retail and catering trade. prepare in-house

Supporting evidence 4 You have a broad knowledge and options (please circle): understanding of the history and development of fisheries and 3a extensive (10 years +) experience aquaculture, harvesting methods preparing seafood for sale, and associated environmental using both primary and impacts, seasonality and supply secondary processing methods and general status of fish stocks. with written employment Supporting evidence options references detailing your (please circle): responsibilities and/or a letter 4a a qualification covering the explaining your experiences principles of fishing and aquaculture, Level 2 (or 3b qualification(s) covering the equivalent) with preparation and presentation of certificates fish and shellfish for the retail or catering trade, Level 2 (or 4b evidence of having trained equivalent) with certificate(s) and/or contributed to learning resources covering 3c qualification(s) covering the principles and practices seafood product knowledge, in the fisheries and nutrition and / or professional aquaculture industry with cooking, Level 2 (or evidence and/or a letter equivalent) with certificate(s) explaining your experiences

3d placed or won awards in fish 4c evidence of having worked and shellfish preparation and/or closely with or in commercial seafood culinary competitions fisheries and/ or aquaculture with certificates operations, with references and/or a letter explaining 3e at least five years’ experience your experiences working in a seafood culinary 4d I own a fishmonger retail position with employment business and can demonstrate references or a letter that you support responsible explaining your experiences and sustainably-sourced seafood

Training and Development 5g evidence of hiring and 5 You take a vested interest in mentoring two fishmonger the recruitment of individuals apprenticeships for the fishmonger trade and are skilled at coaching and 5h I own a fishmonger business, training new and experienced and have trained a number of employees. fishmongers over the years with the details of the training you Supporting evidence have conducted options (please circle):

5a a qualification covering the Other: theory and principles of management or training in a food operation with certificate(s)

5b evidence of having closely mentored / trained at least three fishmongers new to the trade for a period of no less than a year and can provide training records or other supporting evidence

5c experience of training a group of apprentice fishmongers in a college or private sector training company with evidence

5d evidence of having contributed to training manuals and associated resources for a fishmonger retail or catering environment Business Food Hygiene and Safety 6 You are skilled at managing 7 You know and understand food people, and can control safety and hygiene regulations, pricing, costs, profits and as well as HACCP processes, cash flow in a retail or and can apply these in a retail or catering fishmonger catering fishmonger environment environment. Supporting evidence Supporting evidence options (please circle): options (please circle): 6a a qualification in management, finance, or business which 7a a Food Hygiene qualification, covers commercial pricing, Level2 (or equivalent) with profit and cash management, certificate(s) Level 2 (or equivalent) with certificate(s) 7b a food hygiene rating level 5 by 6b evidence of having managed a the Food Standards Agency for retail or catering fishmonger your business or place or work outlet for at least eight years with certificate(s) or picture of with employment references your FHR level 5 sticker and/or a letter explaining your Other: experiences

6c I own a fishmonger business and are therefore responsible for the accounts and marketing. Please provide a letter with the details of your business

Other:

Integrity and Attitude 8 You are a good ambassador for the fishmonger trade, and display integrity and attitude towards the fishmonger trade to merit the designation of ‘Master Fishmonger’. Supporting evidence options (please circle):

8a evidence of participating in seafood competitions and shows, seafood festivals and / or fishmonger events with a supporting letter/evidence

8b evidence of educating and promoting seafood consumption locally or to the wider public with a supporting letter/evidence

8c evidence of media exposure promoting industry awareness and promotion of seafood consumption with links or clippings.

8d evidence of buying products locally and direct from fisheries and relaying specific product knowledge (i.e. ‘storied fish’) to customers. Please provide a letter with the details of where you buy your seafood from and how you advertise this to your customers.

HOW TO COLLECT • membership of trade AND PRESENT associations in which you have EVIDENCE held an official office

You will need to submit evidence In areas where you do have which supports your Self- sufficient evidence to meet the Assessment form and endorses standard, you will need to: your solid and well-rounded • decide whether the gaps experiences within the trade. relate mainly to knowledge Failure to produce sufficient or to experience documentation may significantly • identify the steps you can take delay your progress, and might to fill those evidence gaps. result in you having to resubmit your application. You may present your evidence As a general structure, the using a variety of mediums and evidence provided should fall sources including photographic into one of the following broad material, online reviews, customer categories: letters, or personal testimonials from a trainee, colleague or • qualifications or parts of manager. References should qualifications relevant to provide positive feedback each Criteria and be relevant to a specific • jobs you have held a position Criteria. Whenever a qualification of authority from which you is being used as proof of can provide references achievement a clear copy of the • significant on-the-job original certificate should be experiences and presented as evidence. Please responsibilities do not submit original copies. If • work experience or placement you are submitting a hard copy periods outside of your normal of your documents, a contents job role page should be provided and all • site visits or work evidence should be clearly linked experience events when you to the Criteria number to which it have gained a new view of an refers. aspect of the industry • competitions or other All documents submitted will be industry events in which treated as confidential and will you have participated and only be disclosed to MFS possibly won awards personnel and elected independent assessor(s). YOUR ASSESSOR’S PREPARING FOR YOUR ROLE PROFESSIONAL DISCUSSION AND Upon submission of your Self- PRACTICAL OBSERVATION Assessment form and Portfolio, you will be allocated an MFS When you are ready to progress to Assessor. Your Assessor will the next stage, your Assessor will have already received the provide you with the information accolade of MFS Master needed to pass your Professional Fishmonger and forms part of Discussion and Practical the MFS Master Panel. Observation. It will be their role to They have been appointed by ensure you understand the tasks The Fishmongers’ Company to required. oversee your assessment. Your Assessor will discuss with Your Assessor has you: three responsibilities: • What to expect during the Professional Discussion • provide advice and support and Practical Observation • assess objectively based on • The areas of your workplace or the Criteria aspects of your work that they • manage the assessment would like to see during their process visit

Your Assessor will evaluate your If you have any questions or performance against the Criteria concerns about the Professional requirements to make a realistic Discussion or Practical assessment against the nationally- Observation, please make these recognised standard. If your known to your Assessor prior to Assessor feels that there are any your assessment day. gaps in your application, they will address these by providing you with specific detail(s) on what you need to submit. Please remain open-minded about any constructive criticism, remembering that your Assessor needs to maintain the status of the award by assessing you objectively and that it is ultimately your responsibility to provide them with the evidence and proof they need to pass you. THE PROFESSIONAL THE PRACTICAL DISCUSSION OBSERVATION

You will be assigned a Master The Practical Observation will cover a Assessor, who will arrange to broad range of skills based on call you at a time that suits you fulfilment of the MFS Master both. Fishmonger Criteria. During this call you will be asked to talk about your As the Master Fishmonger is for achievements as a fishmonger fishmongers with exceptional and why you consider yourself craftmanship skills, you must be able to be a good ambassador for the MFS Master Fishmonger to demonstrate that you are an efficient accolade. You will be asked on and accomplished at preparing a range the following topics: of seafood products using a variety of techniques. You must be able to • Food safety and hygiene procedures demonstrate skill in the following: • Supply chain / traceability • strict food safety andHACCP • Quality Assessment • Fish and shellfish products elements • Business • advanced fish filleting styles and • Sustainability and ethics techniques for a wide range of flat and • Training and development round species • Integrity and attitude • shellfish preparation for a wide range • Financial awareness of species • consistent yield accuracy and You will need to demonstrate that attainment at speed you have a good understanding of • portion cutting to exact customer the wider industry and that you are specification experienced and knowledgeable about to maintain best practice in The assessment should last no more than the workplace. 2 hours and can be conducted at your place of work or at an approved training Your discussion should last no facility. You will need to achieve a grade of longer than 60 minutes. at least 70% to pass the practical assessment. You will need to achieve a pass mark of 60% to move onto the If you have any questions or concerns practical observation. about the Professional Discussion or Practical Observation, please make these known to your Assessor prior to your assessment day. THE PRACTICAL OBSERVATION

The Practical Observation will Species to be used: assess: • Food Safety and Hygiene, and • White fish Health & Safety 3. Two of the following tasks: • Work station organisation and maintenance • Health & Safety Awareness - Block • PPE, SOP Compliant Species to be used: • Mackerel • Tools and equipment • Whiting 1. sharpen a blunt knife 2. For each piece of tool you - Fillet and v-bone , flick or j- use, say its name and cut a small round fish function. Species to be used: • Cod ling Fish and Shellfish Preparation • Mackerel • Seabass and Knife Skills • Seabream • Whiting 1. One of the following tasks: - Scale, gut and gill task - Canoe a round fish Species to be used: Species to be used: • Seabass / Sea bream • whitefish • Mullet / Herring • Loch, sea or reared trout • Gurnard / Red snapper • Arctic char • Trout / Cod • European bass

- Clean fish through the gills - Heart shaped fillet Species to be used: Species to be used: • European Seabass • Red mullet • Wild salmon • Goatfish • Sea, loch or freshwater trout - Dress and steak a large round fish 2. One of the following tasks: Species to be used: - Debone a small fish • Salmon Species to be used: • White Fish • Sardines • Sea, loch or freshwater • Herring reared trout - Pin bone removal THE PRACTICAL OBSERVATION

- Butterfly Fillet 6. Two of the following tasks: Species to be used: - Pocket a small, flat fish • Sardines Species to be used: • Seabass • flounder • Trout • plaice • lemon sole - Double boneless loin joint Species to be used: - Cross cut a small flat fish • Species to be used: • flounder 4. All the following tasks: • plaice • lemon sole • Witch - Cut three portions of fish from • Fluke one fillet to a 140 g (± 10g) spec. • Small turbot Candidate must weigh each portion and clearly show the - Quarter cut a small, flat fish weight on the scales. Species to be used: • flounder 5. One of the following tasks: • plaice • lemon sole • Witch - Skin a whole round fish • Fluke Species to be used: • Small turbot • Whiting • Gurnard - Quarter cut a large, flat fish Species to be used: - Skin a whole flat fish (both • halibut sides, head left on, gills • brill removed) • turbot Species to be used: • Dover sole - Troncons / Paves • Plaice Species to be used: • Lemon sole • halibut • brill - Double skin a monkfish tail • turbot

- Skin skate wings THE PRACTICAL OBSERVATION

7. Two of the following tasks: Fish and Shellfish Product - Prepare a scallop on the half Information shell - Prepare a squid or cuttlefish 10. You should select two - Clean an octopus species and describe the - Dress a cooked crab / lobster following: - De-head, shell and devein five - Common name fresh prawns - Harvesting location and/or - Peel five fresh king prawns methods with the head left on - Seasonal trends - marinate / brine / cure a fish / - Fish stock status / shellfish sustainability rating - hot or cold smoke a fish - Skeletal structure (name of - clean live sea urchin - cut a fish roulade fins, body parts) - cut fish cheeks - slice a smoked salmon 11. Name an alternative or substitute species which Fish and Shellfish Quality they would recommend to a Assessment customer, based on one of the following of your 9. You should select five species choosing: similar taste of fish or shellfish and describe notes, a more sustainable / the quality using the key responsible choice, regional physical quality assessment product, dietary criteria (size, eyes, gill, smell, requirements. blood, flesh, taste, body structure) using a standard quality assessment method (i.e. TORRY). The assessor should be shown a close up of each product.

VIDEO EVIDENCE SUGGESTED STORYBOARD

Video evidence may be 1. Introduction submitted to demonstrate My name is [first and last name]. I compliance with the am a candidate on the MFS requirements of the practical Advanced tier. It is [date] and the observation. [time] is. With me today is [e.g. Tony Bradley] who will operate To be eligible, the videos must: the camera for me. • Be recent (no more than 3 months old) 2. The demonstration takes place. “As you can see we are behind • Film only one candidate at a the fish counter in the prep area time [Tony pans the camera 3600] and • Show the candidate wearing I have two mackerel to single their Personal Protective fillet, a cutting board, filleting Gear and workspace knife and steel to maintain the edge on my knife. I will now fillet • Show a close up of the the fish.” seafood before, during and after the preparation Tony should film the candidate • Show one task from start to during his demonstration of filleting ensuring that there are finish without any breaks no breaks in the filming action. • Be the work of the candidate Tony should zoom in at agreed in question points to show the detail of the • Be clearly positioned so that candidate’s actions while including sufficient wide-angle the task is in full view. shots to verify it is candidate who Ideally, someone should film is filleting. the candidate to ensure full and close up shots. If using At the end of the process Tony a camera operator, the should zoom in on the finished fillets showing sufficient detail person should introduce and for long enough for the themselves at the beginning assessor to reach their decision of the video before zooming out and • Be filmed in a suitable venue completing a 3600 pan of the venue. The candidate may move – hygienic and fit for the fillets around the visual frame purpose while explaining why the fillets are up to specification.

Filming is completed by placing the camera back on the tripod, with john facing the camera. VIDEO EVIDENCE SUBMITTING VIDEO EVIDENCE

During filming the candidate Videos should be submitted via should narrate their actions and at Wetransfer. the conclusion of filming should end with. Step 1:

“I have just demonstrated the Go to www.wetransfer.com single filleting of mackerel and the – select the ‘Free’ option time is now [insert].” Step 2: During filming it may be inappropriate for anyone else to ‘Add your files’ speak as this may (as decided by the assessor) invalidate the Select your videos from folder. evidence. You must have your videos saved on your computer. During filming the area should be off limits – if filming is taking place Step 3: in a public place (fishmonger during open hours) then we Email to: suggest a third person is tasked with “crowd control”. Type in the email address of the person you want to send the email Additional security measures to. could include: Message: Type in your message – • A strategically placed clock Please state your name and the which can be used to verify the tier applied for. timeline and duration of the demonstration. Step 4: • An on camera statement by the candidate’s manager or trainer Push ‘Transfer’ confirming their identity and that it was all their own work. Wait for the files to upload, then you’ll receive this page. The following guidelines have been drafted by Sea Fish Please note, we do not accept videos via text message, Industry Authority. Whatsapp or email. AFTER YOUR ASSESSMENT COMPLAINTS AND APPEALS PROCEDURE After your assessment day, you The Standard is subject to continuous will be issued with a summary monitoring, culminating in a formal report detailing your grade. If the review once every year. Candidates Assessor feels that you have some with feedback on their courses way to go to meet the are encouraged to submit written requirements, then they will comments to the Master Fishmonger provide you with direct support Standard. and advice on actions that need further improvement. Please take If, for any reason, you find it necessary note of these concerns and to complain about any aspect of your reservations, and ask for MFS assessment, you should contact clarification if you are unclear the Standard direct, explaining your about what is required of you. concerns.

If you have suitably impressed your Assessor with the strength of your case, the Assessor will take your application to the MFS Master Panel, who will make the final decision on your application. The Panel are within their rights to request further evidence on how you fulfil the Criteria.

Successful candidates will be notified of their certificate and issued with a unique MFS certification number. MFS Master Fishmongers will be recorded in the official Fishmongers’ Company Master Fishmonger Standard Register and will be presented with the certificate at an annual ceremony held at the Fishmongers’ Hall in .

Useful Contacts

General Programme Enquiries The Master Fishmonger Standard The Fishmongers’ Company Fishmongers’ Hall London Bridge London EC4R 9EL www.masterfishmonger.co.uk [email protected] 020 7626 3531

MFS Preparation Course and Examination Enquiries Seafood School at Billingsgate Office 30, Billingsgate Market Trafalgar Way London United Kingdom E14 5ST www.seafoodtraining.org [email protected] 020 7517 3548 The MFS is supported by: www.masterfishmonger.co.uk

Design & Art-Direction: Freytag Anderson