All our fishmongers are fully trained in knife skills, filleting, skinning and boning of all types of fish and seafood.
We like to assist our customers in training and product knowledge therefore we offer all our customers locally-based training at each of our depots. All courses are free to Kingfisher Midlands customers and include:
Increasing your knowledge and understanding of fish
A visit to the local fish auction
Fish preparation and training day (Chef's Fish Skill School)
Our most popular course, 'Chef's Fish Skills School', is open to chefs of all levels, from Commis to Head Chef and also to front of house staff.
Who should attend
The course is open to chefs of all levels from Commis to Head Chef and to front of house staff.
This fish preparation course is free of charge to Kingfisher Midlands customers.
4.30am: Meet at local fish market*. Breakfast provided, followed by a tour of the market and species identification.
6.00am: Depart market for local depot. Inductions, followed by provision of protective clothing before entering the fish processing area.
Tour of the local depot premises with preparation demonstrations given by our skilled fishmongers.
Descaling and gutting different species of fish
Filleting and boning different species of fish
Skinning fish fillets
Portioning fillets into darnes and suprêmes
11.00am: Course ends
All chefs will be fully supervised at all times by the local depot's skilled fishmongers.
*Subject to local depot's representative's availability
Each course has a maximum of four places and runs for half a day.
Please contact us for further information or to book onto a Chef's Fish Skills School course.