Retailers and Processors 

We offer a range of courses to help you grow and develop you seafood business, to implement good hygiene practice and to develop a HACCP plan as part of your overall food safety management system.

Certificate in Fishmonger Skills


Learn the essential knowledge and skills required to work competently in seafood retailing and receive a qualification in Fishmonger Skills

Who is this programme for?

New entrants working with independent fishmongers or on a supermarket fresh fish counter and current staff wishing to up-skill and receive a qualification in fishmonger skills.

When and Where?

The programme will be delivered on seven days over a three-month period

  • Dublin: January to March 2020
  • Cork: April to June 2020

Full details available in the course brochure (pdf 538Kb)       


Participants who successfully complete the programme including all assessments will receive a QQI Level 5, 15 Credit, Special Purpose Award in Fishmonger Skills

Progression Routes

This is a stand-alone special purpose award at level 5 on the National Framework of Qualifications

Entry Requirements

  • Work in seafood retailing or currently seeking work in the sector
  • Level 4 Certificate e.g. Leaving Certificate or QQI certificate (or equivalent)
  • Ability to read, write and communicate efficiently in English. (For learners whose first language isn’t English, the applicant must have efficiency in English to level B2 on the Common European Framework of Reference for Languages (CEFRL)


€350 per participant

How to apply?

  1. Save the Programme Application Form (pdf 489Kb)  to your computer or let us know and we will send you a form
  2. Open and complete the form, saving the changes
  3. Email the form to or post to Seafood Skills, PO Box 12, BIM, Crofton Road, Dún Laoghaire, Co. Dublin
  4. Successful applicants will be contacted within two weeks of receipt of the application form

Who should I talk to if I am interested?

Eileen Soraghan, Programme Leader: phone 01 214 4100 or email

Two Day Seafood HACCP Workshop

Next course scheduled:

  • Dates and locations for 2020 will be announced soon

About the Course

This practical two day workshop is designed to equip you with the knowledge and competence to develop or update a food safety management system based on HACCP principles in a seafood business.

Participants will be given an overview of food safety legislation and the importance of good hygiene practices. This will be followed by an introduction to seafood HACCP and a step-bystep guide to implementing the HACCP principles.

Who should attend: The workshop is open to individuals who wish to enhance their knowledge of food safety management in a seafood business. It will be of particular interest to quality managers, production managers and supervisors, HACCP team leaders and HACCP team members working across all sectors of the seafood industry.

Duration: Two Days (9am -5pm)
€100 per participant (includes materials, light lunch and refreshments). Credit card payment facility available.
For further information and to book contact Eileen Soraghan or Lorraine O’Byrne on 01 2144 100 or email

Note: Booking will only be confirmed when payment has been received. Places are limited and will be offered on a first come basis

Introduction to Fish Quality Assessment Course

Next course to be confirmed

About the Course

This practical course will introduce you to the key principles of fish quality assessment using the Torry and Quality Index Method (QIM) schemes. Participants will learn how to assess the organoleptic quality of a range of fish through appearance, touch, taste and smell.

Who should attend: The course is open to individuals working in the seafood industry who wish to gain formal training in basic fish quality assessment techniques.

Duration: 2 days (9am – 5pm)

Cost: €250 per participant (includes course material, lunch and refreshments). Credit card payment facility available.
Course Tutors: The course will be delivered by Adrian Barrett Senior Quality Assessment Trainer with Seafish UK assisted by John Hackett, Regional Business Development Advisor and Eileen Soraghan, Seafood Quality Officer with BIM.

For further information and booking contact Lorraine O’Byrne, BIM, PO Box 12, Crofton Road, Dun Laoghaire, Co. Dublin on (01) 214 4100 or email
Places are limited and booking will only be confirmed when payment has been received.

Introduction to Fish Handling and Filleting

Next course to be confirmed

This course is aimed at improving your knowledge of fish quality and to further develop your fish filleting techniques. This workshop will be facilitated by Hal Dawson an experienced training and filleter who has worked in the industry for many years.

Duration: Two days (9am - 5pm)
Cost: €250 per participant (non refundable). Credit card payment facility available.
Places are strictly limited to six participants and will be allocated on receipt of payment.

Topics covered will include:

  • Species identification
  • Causes and control of spoilage
  • Quality assessment
  • Hygiene and safety
  • Workstation preparation
  • Safe knife handling 
  • Filleting techniques
  • Handling and packing techniques

Filleting techniques covered will include:

  • Block/Butterfly filleting
  • Side filleting
  • Flatfish filleting
  • Skinning
  • High value trimming, to include V-Boning, J-Cutting and Pin-Boning   

All materials and knives will be supplied. Participants must bring sturdy, waterproof footwear.

For further information and to book contact Lorraine O’Byrne on 01 2144185 or by email

Advanced Fish Quality Assessment Course

Next course to be confirmed

This course teaches the key principles of fish quality assessment and the skill to use Torry and QIM schemes as indicators of fish freshness. BIM will deliver this course in collaboration with Seafish UK.

Who should attend?

Quality managers, buyers and inspectors working across the seafood industry and those wishing to enhance their fish quality assessment skills.

Venue: BIM's Seafood Innovation Hub, Clonakilty, Co. Cork
Duration: Five days 10am-5pm (Mon) 9am-5pm (Tues-Thurs) 9am-1pm (Fri)
Cost: €350 per participant which includes course material, lunch and refreshments. Credit card payment facility available.
For further information and to book contact Eileen Soraghan on 01 2144112 or Lorraine O’Byrne on 01 2144185 or by email

Note: Booking will only be confirmed when payment has been received. Places are limited and will be offered on a first come basis

Half Day Workshop on Hygienic Design of Seafood Premises

Next course to be scheduled

Ensure that the design of you seafood premises meets not only with your company’s legal obligations in producing safe food but also with the increasing demands of your customers.

Workshop topics include:

  • legal considerations
  • process flow
  • equipment and factory layout
  • high risk segregation
  • high risk/ high care areas.

Who should attend:

  • seafood business operators, processors, retailers, start-up companies
  • managers, supervisors and those responsible for ensuring that their premises meets with legal obligations for the production of safe food.

Course Duration: Half day 9.30am-2.00pm
Course Location:
Cost: €50 per participant (non-refundable). Credit card payment facility available.
For further informationand to book contact Lorraine O'Byrne on (01) 2144 185 or email

Food Safety Training (Food Safety and You)

Next course to be scheduled

This induction level training programme is designed by the Food Safety Authority of Ireland (FSAI). Participants will learn the basic food safety skills that should be demonstrate within the first month of employment. Training is delivered by BIM on behalf of the FSAI.

Who should attend?

  • Staff who require induction training in basic food safety or those who wish to refresh their skills.

Topics covered include:

  • Personal Hygiene
  • Cross Contamination
  • Food Safety Hazards (with emphasis on seafood hazards)
  • Temperature Control (with emphasis on cold chain management for seafood)
  • Cleaning
  • Deliveries.

How is the training delivered?

  • Pre-training site visit to access your company’s current food safety practices and discuss training objectives with management
  • Delivery of 3 hour training programme
  • Post-training site visit to observe the application of training in your work place
  • Certification indicating that training has been successfully completed.

 Further information: Contact Eileen Soraghan on 01 2144 112 or email