Fish processing techniques and other filleter / fish worker skills


Fish processing techniques and other filleter / fish worker skills

The CFPMT responds to requests from different stakeholders working in the food sector, but its expertise is indeed particularly recognised regarding the transformation of seafood products.

In Boulogne-sur-Mer, No 1 fishing port in France, the raw material is mainly processed by hand, a skill that not only allows magnifying the product, but also improves profitability by optimizing the yield.

Therefore, since its creation in 1968, our centre offers training programmes concerning hand processing techniques commonly practiced in the fish trading business, fishmonger shops or throughout the industry.

We provide all types of programmes and a wide range of topics depending on the customer needs.

The workshops are led by Pascal MOMMON, Gregory MERLIN, Sébastien LUBINEAU and Olivier DEVISE, our four specialist trainers, who apply their extensive experience in the business and skills in their teaching. They are all very pragmatic, adapt to any context and always ensure their trainees reach their different objectives.

The centre constantly exchanges with representatives from other professions such as the meat sector, fruit and vegetables etc. in order to find inspiration through the diversity of businesses, and develop new tools or perfect strategy.

Topics covered in the workshop include:

  • Health / Safety and Prevention
  • Ergonomics in the workplace
  • Knife Sharpening techniques
  • Various processing techniques: scaling, gutting, heading
  • Threading techniques applicable for:

Round Fish, Flatfish, Flatfish double net (Butterfly), Large pelagic fish (tuna, swordfish, etc.)

  • Shellfish opening techniques: oysters, mussels, clams, scallops, razor clams etc.
  • Managerial strategies (performance calculating the transformation co-efficiency, calculating the sale weight, cost calculation, sale price calculation).
  • Hygiene procedures and traceability
  • Handling and packaging techniques