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| Trainer Annie Sibert demonstrating techniques during the Fish Filleting training day held at South Devon College, Devon. |
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| Fish Filleters at Kingston Maurward College, Dorset. |
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| Employees of Phillip Dennis Food Service (Lundy Fish) during their in-house Fish Filleting training day in North Devon-2 |
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| Candidates during their Fishmongery Course held at South Devon College, Devon. |
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| Employees of Cornish Processor's Iceberg Ltd during a Fish Filleting Training day at Truro and Penwith College, Cornwall. |
*** Book Now for Autumn Courses ***
Following a success of a series of specialist seafood courses held in the South West earlier in the year, more will be offered in the autumn. Seafish certified, short courses in fish filleting, fishmongery and seafood quality, are run by Seafood Cornwall Training, the ‘not for profit’ fish industry training school. The courses are part of the wider Regional Skills Project developed and supported by South West Food and Drink (SWFD) to boost the sector.
To date 55 staff from 22 businesses from Cornwall, Devon, Dorset, Gloucestershire and Bristol have taken part in the low cost, high quality training programme. More seafood businesses are being encouraged to sign up for the new courses under the auspices of the project, which will run until the end of December.
Sarah Crosbie, Manager of Seafood Cornwall Training, explained: “The feedback we have received from businesses to date has been excellent. The courses are suitable for those involved at all stages of the supply chain, from the catcher to the chef, and the benefits can be seen across the board. Training definitely makes a difference. It is about empowering people with skills and knowledge so they can perform their role in the workplace to the best of their ability. It lifts productivity and morale and that has got to be a good thing."
Each of the three courses, funded by SWFD, can be delivered to businesses in their own premises to enable easy access to training. Additional open courses will be organised in locations across the region subject to demand. Anyone based in the South West that is involved in the cooking, catching, preparing, processing, marketing, selling or distribution of fish, is eligible and should register their interest now so that sufficient training dates can be scheduled.
Pablo Munoz, Managing Director of Cornish fish processing company, Iceberg Ltd, sent three employees on a recent fish filleting course and said: “Our employees found the course very informative, gaining a thorough grounding in the skills required for efficient fish filleting. We look forward to attending more courses run by Seafood Cornwall Training in the near future.”
The three, one-day courses are certified by Seafish and led by Seafish Approved Instructors. As the courses are supported by SWFD, there will be only a small charge. Places are limited so anyone interested is advised to contact Seafood Cornwall Training for further information and to book.
Christine Marshall, Executive Director of South West Food & Drink, added: “Whilst the land-based sector have access to public funding for skills training at this important, practical level, there is very little equivalent funding available to the seafood industry. This project aimed to fill that gap. The first series of courses delivered in the South West appear to have been very well received and we hope to be able to support many more businesses and individuals with skills training from Seafood Cornwall Training between now and December 2011.”
The Introduction to Seafood Quality course is delivered by the national lead trainer in Seafood Quality, Adrian Barratt. The course delivers a mix of theory and practice on the assessment of whitefish and flatfish using samples of fish at different stages of deterioration. The course will provide candidates with the essential sensory skills and background knowledge to confidently asses and record the freshness of both fresh and cooked fish.
Training in Fish Filleting is delivered by Seafish approved trainer, Annie Sibert and focuses on teaching candidates basic skills such as skinning, filleting, steaking and boning different species of round and flat fish. More experienced candidates or those requiring refresher training are also welcomed, as tuition can be tailored to suit individual requirements.
The Introduction to Fishmongery course, also delivered by experienced fishmonger Annie Sibert, is aimed at those looking to develop a retail seafood business as well as those currently working in the retail seafood sector. Fishmongers who wish to have their skills recognised though attaining a Seafish Certificate of Competency, are also welcomed on the course. The course includes topics on Health and Hygiene, Food Safety, Customer Service and Sales, Knife Skills and Seafood Quality, as well as a practical session creating an effective fish counter display. An early morning visit to a fish market can form part of this course.
Tamsin Hoskin, owner of Fishey Gils, who has recently established a small business selling fish at farmers’ markets in West Cornwall, attended the fishmongery and fish filleting courses and said: “The courses were brilliant! I have improved my techniques to prepare fish as well as gaining more confidence to sell to customers. I am seeing a growth in repeat custom and recommendations as a result.”
Deborah Driver, the wife of a Brixham fisherman who is hoping to set up her own retail business, added: “As a fisherman’s wife, I cook fish all the time but the course definitely showed me some new techniques and how to fillet fish a little more professionally. The session on putting together an attractive fish display was brilliant. It helped me think creatively about how to display fish, to attract customer’s attention.”
Julia Noon, the owner of the Swanage Bay Fishmongers in Dorset, commented: “The course was very informative and I’ve learnt a great deal to help my business, especially about fish quality. It was fun and great to share experiences with other people about their seafood businesses, in fact one of my fellow participants has visited my shop to exchange further ideas. I would definitely recommend the course as it is really good value.”
Lisa Osman from PROVISO catering in Dorset: “Both members of the kitchen team thought the course instructor Annie Sibert had enthusiasm and passion beyond all expectations and this was complimented by her extensive commercial experience. Annie was encouraging and knowledgeable and at the end of the day everyone felt they’d really learnt something worthwhile for their current job and future careers.
“I would have no hesitation to recommend this training programme or attend other courses run by Seafood Cornwall Training, as the initial benefit of improved staff morale, as well as the longer term improvement of knife handling, more than compensated for the initial outlay. Equally it has encouraged the team to utilise species of fish that might have been overlooked before which will definitely benefit my business.”
