Fishmonger market stall

Home cooks, regular market shoppers and people looking for quality or local seafood.

You buy fish at wholesale prices and sell by weight at a margin. Prepared items such as filleted fish, fish pie mix and smoked fish can add to the margin.

• Filleting and preparing fish
• Knowing species and freshness
• Customer service and selling
• Early starts and physical stamina

• Register as a food business with your local council, usually at least 28 days before trading (check with them)
• You will need a food hygiene plan based on HACCP principles, and a food hygiene course is strongly advisable
• Check rules on traceability, labelling and handling shellfish
• Public liability insurance, and check whether market organisers require it
• Keeping fish cold, and the risk of unsold stock going to waste
• Early mornings and cold, wet working conditions

Startup costs are typically around £3,000 to £12,000, depending on refrigeration, the stall itself, tools and opening stock. Keeping fish cold matters, and unsold stock can go to waste, so plan your first orders carefully.

Monthly revenue is typically estimated at around £1,500 to £7,500, depending on how many market days you trade, the pitch and what you sell. Expect at least 15 hours a week, plus early mornings.

Check registering as a food business with your local council, usually at least 28 days before trading. Also check your HACCP-based food hygiene plan, traceability, labelling and shellfish handling rules, and public liability insurance, which market organisers may require.