Fishmonger

A fishmonger is a vendor who buys and sells fish and seafood to consumers, typically operating from a fish market, a specialty shop, or a supermarket fish counter. They may also clean, gut, fillet, portion, scale, and skin fish, preparing seafood for cooking. Many fishmongers advise customers on freshness, selection, and preparation methods and may offer ready-to-cook or ready-to-eat products.

Duties and skills commonly associated with the trade include sourcing seafood from wholesalers, distributors, or direct from fishermen, and managing inventory for display on ice or in refrigerated counters. Knowledge of species, seasonal availability, and sustainability is often important, as are guidelines on proper storage and handling. Safe practices are essential, including maintaining the cold chain, avoiding cross-contamination, and adhering to local health and sanitation regulations. Licenses or certifications in seafood handling and food safety are commonly required in many regions.

In historical and modern contexts, fishmongers have been integral to the seafood supply chain. They have operated in markets and city streets, and today many work in independent shops or as counters within supermarkets. The role often involves interaction with fishermen, wholesalers, restaurants, and consumers, bridging the gap between catch and kitchen. The term is used primarily in English-speaking countries, with variations in naming and scope across different locales.