Neighborhood fish shop

Home cooks and regulars in the neighborhood, plus small restaurants, caterers and private chefs ordering on a schedule.

Retail margin on each pound sold, plus larger recurring orders from restaurants and caterers. Prepared items such as marinated fish, fish cakes or ready-to-cook packs can raise the average sale.

• Buying and judging the quality of fish and shellfish
• Filleting, cutting and food safety handling
• Managing stock, pricing and waste
• Building relationships with customers and suppliers

• Retail food permit, health inspections and any state seafood dealer license, check what applies in your state and county
• High equipment and rent costs, plus power bills for refrigeration
• Spoilage and waste, as fresh fish has a short shelf life and prices can swing
• General liability insurance, property cover and workers' compensation once you hire
• Labeling and sourcing rules for seafood and shellfish, check with your state agency
• Long hours that often start early in the morning

Startup costs are typically around $30,000 to $150,000, depending on refrigerated display cases, rent and deposits, and the size of your prep area. Equipment, rent and refrigeration power bills are high, so budget carefully.

Monthly revenue is typically around $12,000 to $60,000, depending on location, customer base and any restaurant or caterer orders. Fresh fish has a short shelf life and prices can swing, so spoilage and waste matter.

Check the retail food permit, health inspections and any state seafood dealer license that applies in your state and county. Also check labeling and sourcing rules with your state agency, plus liability and property insurance.