Drywite Young Fish Frier of the Year – Trip to Billingsgate Fish Market

On Tuesday, a few lucky aspiring young fish friers were treated to an exclusive, behind-the-scenes experience at one of the world’s most renowned seafood markets – Billingsgate.

The day began early, with the group arriving at Billingsgate at 6am. Despite the early hour, the market was already alive with activity. Stalls were brimming with an impressive variety of fish and seafood from all over the world.

We were first given an in-depth tour through the market, guided by CJ Jackson, Head of the Seafood School at Billingsgate. She shared her extensive expertise and passion for seafood, from familiar cod and haddock to more exotic and rare kinds of seafood. We learnt valuable information about the origins and seasons of each species as well as the importance of sustainable fishing practices.

The tour was followed by a masterclass in fish preparation and cooking. CJ demonstrated essential techniques in fish filleting, deboning, and preparation from a huge variety of fish, such as Pollock, Hake, Plaice, Halibut and Mackerel.

Then, it was time for the young friers to try it out for themselves. Under Jackson’s guidance, they practiced their newfound skills, transforming whole fish into perfectly prepared fillets. This segment provided a unique and practical experience that will undoubtedly be invaluable for their future careers.

Organiser and young fish frier, James Ellams, said “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 said “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.”

The day’s events were not just about acquiring new skills but also about fostering a deeper appreciation for the seafood industry. The young friers left with a better understanding of fish preparation as well as the importance of sustainable practices in ensuring the future of the industry.

We would like to thank CJ Jackson and the rest of the team at Billingsgate, as well as the City of London for hosting and making this trip incredible. Experiences like this are crucial for supporting the next generation of fish friers and we could not have done it without them.

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