Fresh fish market stall

Home cooks, families and regulars at farmers' markets, plus the occasional local cafe or caterer who asks for a regular order.

Price per kilo or per item with a markup over wholesale cost. Fillets, prepared seafood and packs for dinner parties usually bring a higher margin.

• Knowing fish species and freshness
• Filleting and handling knives safely
• Friendly customer service
• Early starts and cold chain discipline

• Food business registration with your local council, and a food safety supervisor requirement in some states, check your state rules
• Strict temperature control and food safety rules for seafood, check with your council and state food authority
• Public liability insurance, which most markets require
• Waste: unsold fresh fish spoils quickly, so order carefully
• Early mornings and heavy, cold, wet work

Startup costs are typically estimated at around $6,000 to $25,000, depending on refrigeration, stall equipment, your first stock order and insurance. Treat this as a rough estimate and get your own quotes before buying.

Check food business registration with your local council and whether your state requires a food safety supervisor. Also check temperature control and food safety rules for seafood with your council and state food authority, and public liability insurance, which most markets require.

Monthly revenue is typically estimated at around $3,000 to $15,000, depending on which markets you attend, your range and how well you order to limit waste. The estimate assumes from about 15 hours a week, and revenue is not profit.