Chefs Skills Training

All our fishmongers are fully trained in knife skills, filleting, skinning and boning of all types of fish and seafood.

We like to assist our customers in training and product knowledge therefore we offer all our customers training at our premises. All courses are free to Neve Fleetwood customers and include:

Product training

Increasing your knowledge and understanding of fish

Market visit

A visit to the local fish auction

Skills School

Fish preparation and training day (Chef's Fish Skill School)

Our most popular course, 'Chef's Fish Skills School', is open to chefs of all levels, from Commis to Head Chef and also to front of house staff.

Who should attend

The course is open to chefs of all levels from Commis to Head Chef and to front of house staff.


This fish preparation course is free of charge to Neve Fleetwood customers.

Course details

Example Itinerary:
4.30am: Meet at local fish market*. Breakfast provided, followed by a tour of the market and species identification.

6.00am: Depart market Neve Fleetwood. Inductions, followed by provision of protective clothing before entering the fish processing area.

Tour of Neve Fleetwood premises with preparation demonstrations given by our skilled fishmongers.

Descaling and gutting different species of fish

Filleting and boning different species of fish

Skinning fish fillets

Portioning fillets into darnes and suprêmes

Refreshment break

Q&A session

11.00am:  Course ends

All chefs will be fully supervised at all times by our skilled fishmongers.
*Subject to Neve's representative's availability


Each course has a maximum of four places and runs for half a day.

Please contact us for further information or to book onto a Chef's Fish Skills School course.

Neve Fleetwood
Copse Rd, Fleetwood
Lancashire, FY7 6RP

Phone: 01253 774 100

Bidfresh Limited trading as Neve Fleetwood
Registered in England Number 04227047
VAT Number GB 173 9880 60
Registered office address: Units 10-14, Cedar Way Industrial Estate, Camley Street, London, N1C 4PD


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