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Fish Friers

NFFF Zoom Micro Courses – Upcoming dates

Article Date: 2021-11-16

The NFFF Training Team have the following courses scheduled both delivered by Zoom.


Monday 13th December 2021 - Zoom Oil Management – Know your limits.

Course times will be 9am – 11am

Costs per person

  • Members £85.00 + VAT
  • Non-Members - £115.00 + VAT

What you will learn: 

  • Frying mediums – nutritional profiles
  • Assessing oil quality – techniques
  • Identifying breakdown of fats & oils
  • Environmental impact – reduce eliminate fat & oil wastage
  • Tips for frying healthier products
  • Acrylamide
  • Portion sizes and nutritional values
  • 10 commandments of good oil management


Monday 13th December 2021 – The Art of Fish Cutting- made simple!

Course times will be 12pm – 2pm

Costs per person

  • Members £80.00 + VAT
  • Non-members £150.00 + VAT

What you will learn: 

  • Show how the fish has been thawed correctly.
  • Show how fish is stored awaiting use.
  • Show equipment required e.g.  types of cutting board and which are a good size etc types of knives available and again good ones to look for.
  • Show how to prepare for the fish cutting e.g.  sharpen knives, prepare cutting board etc.
  • Show fish and explain the different species – how they differ and explain the sizes available.
  • Cut the fish showing skills and techniques.
  • Explain portion sizes and what can be done with left over bits.
  • Weigh fish and show what can be obtained from one fillet that is being cut.
  • Explain the costings and potentially what profit can be made.
  • Offer advice on what suppliers to use and what grades to purchase etc


Wednesday 15th December 2021 - Potato Prep – Know your Spuds!

Course times will be 9am – 11am

Costs per person

  • Members £60.00 + VAT
  • Non-members £95.00 + VAT

The course will teach you the skills needed to get the best out of a 25kg sack of potatoes.  What to look for when choosing your supplier, variety and much more.

What you will learn: 

  • Explain both potatoes and pre-prep- advantages and disadvantages of both.
  • Show and explain equipment required for potatoes- chips from scratch
  • Explain the different potato varieties
  • Explain what to look for when preparing the potatoes – bruising, green potatoes etc.
  • Show & explain the rumbling process – discuss over rumbling.
  • Discuss thickness of chips and the reasons for the different thickness and which is the most popular
  • Portion control – use scoops & scales
  • Discuss preparation – using Drywite etc
  • Discuss frying temps and their importance
  • Fry products and show the difference between both potatoes and pre prep results.
  • Cover profit and sales per sack of potatoes / pack of pre prep etc.



The NFFF Training Academy is here to help you develop as a business owner, if you would like to talk to us about any of our training courses, please feel free to contact us. We are available by telephone on 0113 230 7044 or email

For more information on the courses we offer, take a look at the NFFF Training Academy prospectus click here (


Fish Friers