Neighbourhood fish shop

Home cooks, local restaurants, caterers and people shopping for holiday meals.

You sell fish and shellfish at a mark-up on what you paid for it. Extra income can come from wholesale orders to restaurants and ready-to-cook items.

• Fish cutting and filleting
• Food safety and cold storage
• Building supplier relationships
• Customer service and product knowledge

• Food premises permit and inspections from your local public health unit
• Check whether provincial or federal fish licensing or traceability rules apply, especially if you buy or sell across provinces
• Fresh fish spoils fast, so wasted stock is a real cost and cold-chain failures are a safety risk
• Commercial general liability and equipment breakdown insurance, plus provincial workers' compensation (WCB/WSIB) cover if you hire
• Supply can be seasonal and prices can swing, so check how that affects your margins

Startup costs are estimated at typically around $50,000 to $200,000, depending on premises, refrigeration and stock. Monthly revenue is estimated at around $20,000 to $80,000, depending on location and customer base.

Check for a food premises permit and inspections from your local public health unit. Also check whether provincial or federal fish licensing or traceability rules apply, especially across provinces, plus commercial general liability, equipment breakdown insurance and WCB/WSIB cover if you hire.

Fresh fish spoils fast, so wasted stock is a real cost and cold-chain failures are a safety risk. Supply can be seasonal and prices can swing, so check how that affects your margins. Plan for at least about 40 hours a week.