Independent fishmonger shop

Home cooks, local restaurants, pubs and caterers who want fresh fish and a reliable supplier.

Retail sales by weight at a margin, plus regular trade orders for local businesses. Added items such as smoked fish, ready-to-cook products and gift orders can lift sales.

• Filleting and preparing fish
• Buying and managing stock to limit waste
• Customer service and selling
• Basic bookkeeping and managing suppliers

• Register as a food business with your local council and expect inspections of your premises
• Check whether the unit has permission for food use and what planning or lease conditions apply
• Food safety management based on HACCP, with traceability and labelling records
• Public liability insurance, and employer's liability insurance once you hire staff
• Rent, business rates and refrigeration costs, plus stock waste, can squeeze margins
• Long hours, early starts and dependence on reliable supply

Startup costs are typically around £20,000 to £80,000, depending on the premises, chilled counter, refrigeration and opening stock. Rent, business rates and refrigeration costs, plus stock waste, can squeeze margins, so plan carefully.

Monthly revenue is typically estimated at around £8,000 to £30,000, depending on location, customers and whether you supply restaurants or caterers. Expect long hours, at least 40 a week, with early starts and reliance on dependable supply.

Check registering as a food business with your council and expect premises inspections. Also check whether the unit has permission for food use, any planning or lease conditions, HACCP-based food safety, traceability and labelling records, and insurance, including employer's liability once you hire staff.