Young fish friers go behind the scenes at busy Billingsgate

Earlier this month, a group of aspiring young fish friers went behind the scenes at one of the world’s most renowned seafood markets – Billingsgate in London. 

The day began early, with the group arriving at Billingsgate at 6am where the market was already alive with activity as merchants showcased a variety of fish and seafood from all over the world. 

Head of the Seafood School at Billingsgate CJ Jackson took the group on an in-depth tour of the market, sharing her extensive expertise and passion for seafood, and explaining origins and seasons of each species as well as the importance of sustainable fishing practices.

A masterclass in fish preparation and cooking followed with CJ demonstrating essential techniques in fish filleting, deboning, and preparation of fish, such as pollock, hake, plaice, halibut and mackerel. Under Jackson’s guidance, the young friers practised their newfound skills, transforming whole fish into perfectly prepared fillets.

The tour was organised by James Ellams, a 2024 Drywite Young Fish Frier of the Year finalist and frier at Fish & Chips @ Weston Grove in Cheshire. He comments: “I found the trip to be incredibly valuable. Not only did we get to see the vast range of seafood available at Billingsgate’s incredible fish market but we also learned practical skills with fish that we don’t normally come across in fish and chip shops, that was the highlight of the trip for me. It’s amazing to get young people together for trips like this as we start our careers. The future of fish and chips definitely looks in safe hands.”

Another attendee, Kieran Bulpit of Linfords Traditional Fish and Chips in Market Deeping, Lincolnshire, added: “I really enjoyed seeing the wide range of fish and preparing them overall. Meeting like-minded young friers and experienced industry heads will be extremely valuable for my future.”