Informative and practical workshops aimed at seafood processors and retailers are an integral part of BIM’s new ‘Serious about Seafood’ programme and the most recent workshop ‘An introduction to fish handling and filleting’ took place in BIM’s Seafood Development Centre (SDC) on the 23 and 24 April.
Informative and practical workshops aimed at seafood processors and retailers are an integral part of BIM’s new ‘Serious about Seafood’ programme and the most recent workshop ‘An introduction to fish handling and filleting’ took place in BIM’s Seafood Development Centre (SDC) on the 23 and 24 April.
The workshop was facilitated by Hal Dawson, an experienced trainer and filleter who has extensive experience of working in the industry. In order to ensure all participants received the maximum return from this practical workshop, only 7 places were made available.
The one and a half day hands-on workshop was developed to enable seafood retailers to hone their skills and learn more about Irish seafood and its preparation. Topics covered included species identification, causes and control of spoilage, quality assessment, hygiene and safety, workstation preparation, safe knife handling, filleting techniques, handling and packing techniques.
Learn about the next workshops scheduled for the 28 & 29 May and 11 & 12 June
Image Front Row L-R: Hal Dawson, Brian Groarke ( Fenelon’s Stillorgan), James O’Donavan ( Fish Deli, Rosscarberry), Grzegorz Kociuga ( Nicky’s Place Howth). Back row L-R: Alan Ownes ( Murphy’s SuperValu, Ballymun), Noel Sheehan ( Murphy’s Supervalu, Castletownbere), Colm Earley ( Murphy’s SuperValu, Ballymun), Graham Rogerson and Yang Han ( Georges Fish Shop, Monkstown, Co. Dublin)
