One of the aims of e-fishnet Intellectual Producto IO1 was to define the “Ideal training model” focused on fishmongers considering the results of surveys, booth addressed to fishmongers and to costumers, and also based on main conclusions obtained of the researches carried out.

Another source of information was the fishmonger’s interviews in which they expressed their opinion and talked about the topics they would like to learn about.

All this information has been very useful to design the “Ideal Training Model” for fishmongers. It is divided in Modules, and each Module is composed by several contents that could become Units. 

MODELO FORM EN

 MODULE 1: GENERAL OVERVIEW: FISHERY VALUE CHAIN

Contents proposal:

i. The Fishery Value Chain (General Knowledge)
ii. Fishing Gears (General Knowledge)
iii. Aquaculture (General Knowledge)

 MODULE 2: OUR PRODUCT: FISH AND SEAFOOD

Contents proposal:

i. Species Recognition
ii. Cutting/ Filleting
iii. Freshness recognition
iv. Nutritional issues
v. Cooking Recipes

 MODULE 3: FOOD SAFETY

Contents proposal:

i. Fishery Product Handling (Good Practices)
ii. Fishery Products Storing
iii. Hazards related with fishery products (Anisakis, Lysteria, Histamine, Bivalve Biotoxins...)
iv. Hazard Analysis Critical Control Point system (HACCP): includes cleaning, water management, vector control, training system, equipment maintenance, waste management, by-products...)

 MODULE 4: SUSTAINABILITY AND ENVIRONMENT

Contents proposal:

i. Food Waste (not the same as waste management)
ii. Energy saving and management in the business
iii. Resources (General Knowledge)
iv. Fishing Quotas (General Knowledge)
v. Sustainability Standards (MSC, Friends of the sea...)
vi. Discards (General Knowledge)
vii. Animal Welfare (General Knowledge)
viii. Minimum size catch
ix. Aquaculture and sustainability
x. Packages in the fishery value chain and sustainability

 MODULE 5: MARKETING AND COMMUNICATION

Contents proposal:

i. Social Networks Management
ii. Communication Skills
iii. Tastings
iv. Counter Display
v. Hazards and crisis Communication
vi. Improvement of the image (Optional)
vii. Website development and management (optional)
viii. How to make processed products (done by fishmonger) in the Fish Shop

 MODULE 6: ECONOMIC MANAGEMENT

Contents proposal:

i. Business models
ii. Economic Management
iii. Information to be kept
iv. Taxes
v. Fishery products prizes
vi. Knowledge in labor issues