How many fish to sell. How to open a fish shop from scratch

Entrepreneurship requires certain qualities from a person: decisiveness, ingenuity, self-confidence, the ability to quickly navigate the situation and make decisions. In addition, at least elementary knowledge in the field of economics and finance is required. But any entrepreneurial activity begins with an idea. If you are purposeful, have the opportunity and, more importantly, the desire to start your own business, you should consider such an option as trading in fish. How to start wholesale and retail trade? Of course, with the preparation of a competent business plan. It is not difficult to find materials for its compilation on the Internet.

What kind of fish can be traded?

There is the following list of products, which are sold in almost all stores:

• Live fish;
• Frozen;
• Salted fish;
• smoked;
• Dried fish;
• Cutting products: fillets, steaks.

Wholesale of fresh fish

With some experience and necessary funds, you can organize wholesale trade fresh fish. Promotions and discounts are a great way to attract customers. It is worth considering that it is more profitable to sell fish in small towns and cities, since there is quite tough competition in megacities. You should find out how many fish farms operate in your area. Then you need to compare the volume of fish for trade with the number of inhabitants and draw reasonable conclusions about the feasibility of such a business.

In any business, the quality of products and the honesty of a businessman are very important aspects. If you treat your business with great responsibility, you will quickly “acquire” customers, which will contribute to a constant increase in your income.

Harvesting and selling herring

Salted fish is quite popular among the population, so harvesting and selling herring is also a fairly cost-effective idea for retailers. Finding raw materials will not be difficult, because herring is mined very actively. In addition, this fish has a huge assortment - Black Sea, Caspian, Danube, Pacific herring, black-backed. Depending on the taste preferences of your customers, you can choose lean or more fatty fish, with tender or dense meat.

It is more difficult to start such a business from scratch. It is much easier to get started already having experience in harvesting or trading. And, most importantly, you must be a fish lover yourself.

For those who want to engage in salting herring, knowing a few basic principles for its correct harvesting will not hurt. Soft salted fish should not be soaked. Usually, meat is removed from the spine without difficulty. Next, they cut into fillets and cut into slices. Small and already salted fish is soaked before cutting, and large - after. You need to learn how to soak herring correctly. For fillets, milk and water are used in a 1: 1 ratio. Soaking lasts 12-20 hours, provided that the water will change periodically. When harvesting spicy salted herring or pickled herring, soaking is not required.

Requirements and rules of fish trade, equipment for it

The requirements and rules of trade are regulated by the Sanitary Rules for Food Trade Enterprises - SanPiN 5781-91. The list of rules itself is actually large, so we will only consider a small list here. You can see the entire list here on the Bestpravo.ru website. These requirements refer to all equipment for the fish trade (aquariums, refrigerators, etc.).

Sanitary requirements for planning, arrangement of enterprises

50. It is prohibited to place in residential buildings (first, second and basement floors) specialized fish and vegetable stores, as well as stores of general retail space over 1000 sq. m (in accordance with SNiP 2.08.01-89 "Residential buildings").

56. Grocery stores should have isolated and specially equipped premises for food preparation. food products for sale: a cutting room for meat, a room for the preparation of gastronomic and milk-fat products, fish, vegetables, etc.

Premises for the storage and preparation of food products for trade should be as close as possible to loading and sales points and should not be walk-through.

Sanitary requirements for equipment, inventory, utensils

77. Fish food trade enterprises must be equipped with the necessary trade, technological and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current standards for equipping typical food trade enterprises.

80. Departments for the sale of perishable food products should be in without fail equipped with cold: refrigerated counters, showcases, cabinets, etc.

82. Cutting boards, decks for cutting meat and fish must be made of hard wood, with a smooth surface, without cracks.

83. Separate cutting boards and clearly marked knives should be provided for each type of product and stored in designated areas in the appropriate departments.

Sanitary requirements for the reception and storage of food products

115. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products at bases and warehouses; these products must go directly to stores for sale.

116. Chilled fish should be stored in the container in which it came from the supplier, the storage temperature should be -2 °C, the shelf life in food trade enterprises is 48 hours. Frozen fish is stored in boxes stacked in stacks with slats between the rows of boxes in accordance with the requirements of regulatory and technical documentation.

Live fish is stored in an aquarium, in the warm season - no more than 24 hours, in the cold - no more than 48 hours at a temperature of 10 ° C, in clean water.

Sanitary requirements for the release of food products

135. Wholesale and retail raw products (fish, seafood, meat, poultry, eggs, vegetables, etc.) and semi-finished products from them should be produced in special departments separately from the sale of ready-to-eat products.

In departments and order shops, when preparing individual orders, the weighing and packaging of raw and ready-to-eat foods must be carried out separately.

Sanitary requirements for food transportation

180. Special vehicles should be provided for the transportation of fish and other foodstuffs. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

For the transportation of a certain type of food, specialized transport should be allocated, labeled in accordance with the products transported.

190. Live fish for trade is transported from reservoirs in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturating the water in which the fish is transported with air. The water temperature in the tank should be 1-2 °C in winter, 4-6 °C in spring and autumn, and 10-14 °C in summer.

Please note that this list is not exhaustive!

Entrepreneurship requires certain qualities from a person: decisiveness, ingenuity, self-confidence, the ability to quickly navigate the situation and make decisions. In addition, at least elementary knowledge in the field of economics and finance is required. But any entrepreneurial activity begins with an idea. If you are purposeful, have the opportunity and, more importantly, the desire to start your own business, you should consider such an option as trading in fish. How to start wholesale and retail trade? Of course, with the preparation of a competent business plan. It is not difficult to find materials for its compilation on the Internet.

What kind of fish can be traded?

There is the following list of products, which are sold in almost all stores:

• Live fish;
• Frozen;
• Salted fish;
• smoked;
• Dried fish;
• Cutting products: fillets, steaks.

Wholesale of fresh fish

Having some experience and the necessary funds, you can start organizing the wholesale trade of fresh fish. Promotions and discounts are a great way to attract customers. It is worth considering that it is more profitable to sell fish in small towns and cities, since there is quite tough competition in megacities. You should find out how many fish farms operate in your area. Then you need to compare the volume of fish for trade with the number of inhabitants and draw reasonable conclusions about the feasibility of such a business.

In any business, the quality of products and the honesty of a businessman are very important aspects. If you treat your business with great responsibility, you will quickly “acquire” customers, which will contribute to a constant increase in your income.

Harvesting and selling herring

Salted fish is quite popular among the population, so harvesting and selling herring is also a fairly cost-effective idea for retailers. Finding raw materials will not be difficult, because herring is mined very actively. In addition, this fish has a huge assortment - Black Sea, Caspian, Danube, Pacific herring, black-backed. Depending on the taste preferences of your customers, you can choose lean or more fatty fish, with tender or dense meat.

It is more difficult to start such a business from scratch. It is much easier to get started already having experience in harvesting or trading. And, most importantly, you must be a fish lover yourself.

For those who want to engage in salting herring, knowing a few basic principles for its correct harvesting will not hurt. Soft salted fish should not be soaked. Usually, meat is removed from the spine without difficulty. Next, they cut into fillets and cut into slices. Small and already salted fish is soaked before cutting, and large - after. You need to learn how to soak herring correctly. For fillets, milk and water are used in a 1: 1 ratio. Soaking lasts 12-20 hours, provided that the water will change periodically. When harvesting spicy salted herring or pickled herring, soaking is not required.

Requirements and rules of fish trade, equipment for it

The requirements and rules of trade are regulated by the Sanitary Rules for Food Trade Enterprises - SanPiN 5781-91. The list of rules itself is actually large, so we will only consider a small list here. You can see the entire list on the website Bestpravo.ru Bestpravo.ru. These requirements refer to all equipment for the fish trade (aquariums, refrigerators, etc.).

Sanitary requirements for planning, arrangement of enterprises

50. Placement in residential buildings (first, second and ground floors) of specialized fish and vegetable shops, as well as shops with a total trading area of ​​more than 1,000 sq. m., is prohibited. m (in accordance with SNiP 2.08.01-89 "Residential buildings").

56. Grocery stores should have isolated and specially equipped premises for preparing food products for sale: a cutting room for meat, a room for preparing gastronomic and dairy-fat products, fish, vegetables, etc.

Premises for the storage and preparation of food products for trade should be as close as possible to loading and sales points and should not be walk-through.

Sanitary requirements for equipment, inventory, utensils

77. Fish food trade enterprises must be equipped with the necessary trade, technological and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current standards for equipping typical food trade enterprises.

80. Departments for the sale of perishable food products must be equipped without fail with cold: refrigerated counters, showcases, cabinets, etc.

82. Cutting boards, decks for cutting meat and fish must be made of hard wood, with a smooth surface, without cracks.

83. Separate cutting boards and clearly marked knives should be provided for each type of product and stored in designated areas in the appropriate departments.

Sanitary requirements for the reception and storage of food products

115. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products at bases and warehouses; these products must go directly to stores for sale.

116. Chilled fish should be stored in the container in which it came from the supplier, the storage temperature should be -2 ° C, the shelf life in food trade enterprises is 48 hours. Frozen fish is stored in boxes stacked in stacks with slats between the rows of boxes in accordance with the requirements of regulatory and technical documentation.

Live fish is stored in an aquarium, in the warm season - no more than 24 hours, in the cold - no more than 48 hours at a temperature of 10 ° C, in clean water.

Sanitary requirements for the release of food products

135. Wholesale and retail trade in raw products (fish, seafood, meat, poultry, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products.

In departments and order shops, when preparing individual orders, the weighing and packaging of raw and ready-to-eat foods must be carried out separately.

Sanitary requirements for food transportation

180. Special vehicles should be provided for the transportation of fish and other foodstuffs. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

For the transportation of a certain type of food, specialized transport should be allocated, labeled in accordance with the products transported.

190. Live fish for trade is transported from reservoirs in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturating the water in which the fish is transported with air. The water temperature in the tank should be 1-2 °C in winter, 4-6 °C in spring and autumn, and 10-14 °C in summer.

Please note that this list is not exhaustive!

In Russia, the trade in live fish is the exception rather than the rule. Although the management of many markets and stores recognizes that live goods can serve as a good bait for the buyer.

The main requirement for aqua systems for keeping and selling live fish, crustaceans and molluscs is to create conditions in which marine animals remain fresh for 10 days. First of all, this is achieved by maintaining a low water temperature (at least + 8 ° C). For different types of fish, the optimum temperature is different.

Live fish are usually supplied by fish farms that grow carp, grass carp, silver carp and some other fish species in ponds. Fishing companies offer river and lake fish: carp, pike, catfish, bream, sturgeon.

Live fish are evened out in size and fatness.

Making money selling fish

If a small fish comes across among large fish, this means a violation of the technology of catching. The quality of a healthy individual can be determined by the color of the dorsal part: it is darker. The scales of such a fish fit snugly. The surface is smooth, shiny, slightly covered with mucus.

Asking for carp and crayfish

One of the outlets that sell live fish quite briskly in St. Petersburg is the Torzhkovsky market. For these purposes, the management purchased a couple of aquariums: one, larger, is installed right in the center of the fish hall (the buyer can approach it from any direction). Another, small in size, is located behind the back of the seller - behind the refrigerated fish table. Equipment tenants import carp, trout, sterlet, pike perch and crayfish.

Karpov is brought from the Rostov region in large quantities - 3-5 tons each - to Kronstadt, - says Nikolai MAVLYUTOV, an employee of the Streamer company operating in the Torzhkovsky market. - There, at one of the fish farms, a batch launched into a reservoir is waiting for implementation. From there, live goods are delivered to St. Petersburg as needed. As for the sterlet, it is grown in the Moscow region, and trout is brought from Karelia.

The fish is stored in closed containers made of food-grade polyethylene for overexposure. Fish of more expensive varieties are imported in small quantities and launched into a Plexiglas aquarium. Water for it is pre-filtered and settled for 2 days. Oxygen is supplied from special cylinders. To bring the water temperature in the aquarium closer to the optimum (about + 10 ° C), ice is periodically placed there. Since the fish are under severe stress during transportation, a special methylene solution is added to the water, which has a calming effect. By the way, it colors the water in a beautiful blue or emerald color. The fish does not receive any special feeding, as it is sold, according to the seller, very quickly.

The price range for live goods is from 95 rubles. for carp up to 450 rubles. for the sterlet, - says Nadezhda KOSHELEVA, the seller. — Carp is in the greatest demand among the buyer. In addition, live crayfish are often asked. The difference in price between chilled and live fish of the same species is small, but the buyer prefers the latter - fresher. By the way, many ask us, for a small additional fee, to clean and butcher fish, which is possible due to the presence of a butcher shop on the market.

Transportation of live fish can become independent profitable business or be an important element in the live fish trade.

The technology for the transportation of live fish is currently well developed, although there are still reserves for its improvement. Transportation of live fish is carried out mainly by road.

Important when transporting fish:

• control over the preparation of fish for shipment, assessment of the condition of the fish before shipment;
• training of drivers and forwarders;
• maintaining vehicles in good condition;
• organization of emergency assistance to vehicles on the flight in case of emergency;
• preparation and maintenance of the vehicle life support system;
• elaboration of routes with the search for places for pouring, emergency unloading, replacement of cylinders;

The beginning of spoilage of fish is determined by the appearance of an unpleasant odor from the gill slits. The surface of such a fish is bumpy, richly covered with mucus, the scales fall out. If at least one of the signs of damage appears, the goods must be removed from sale.

How to start a fish business from scratch: practical recommendations

Every person at least once in his life thought about the discovery own business. And the first thing such people face is the search for a niche that is not yet occupied. It would seem that, modern consumer there is simply nothing to surprise. But if you look at it from the other side? What is fashionable today? healthy image life, exclusive clothes and shoes. Consider the current option - the fish business from scratch.

Decided on the idea: where to start?

The idea needs to be visualized, namely, to draw up a detailed business plan that will clearly show the profitability of a business in your region, payback periods and possible risks.

Whether you decide to start a business from scratch or sell fish, you need to register as an entrepreneur. It is worth noting that in the latter case, more effort will be required from you, since a business built on the sale of this product requires a responsible approach and, therefore, is registered differently than if you simply decided to open a business at home.

The first step will be to obtain a permit from Rospotrebnadzor, which is issued only after inspection and approval of the point chosen for the sale of fish. Then you will need to prepare a plan for sanitary production control. You can collect documents yourself, but it will take a lot of time and effort. It would be more rational to assign this responsibility to a lawyer who understands all the nuances.

Finding a suitable place to sell products

Finding and choosing a point for selling fish is one of the key points on which success and profitability depend. this business. The important thing here is not how to open the corresponding store, but where. An excellent solution would be to open a point near the grocery market. Your advantage over competitors who sell the product directly on the market will be the presence of special equipment and a store that inspires confidence. If you offer competitive prices, then the flow of customers is guaranteed.

As for competitors, it is advisable to choose a place to open a store where there are none. Otherwise, you will have to surprise the buyer - with prices, assortment, presentation. Because people prefer trusted stores and do not rush to everything new, especially when it comes to food.

Product range

The assortment is the next key point responsible for the success of the fish business. Where to begin? How to surprise the consumer? You can choose a narrow specialization, for example, selling only smoked fish products. But it is better that the store has a product for every taste, namely:

• Live fish.
• Seafood.
• Fresh frozen fish.
• Fresh product.

You can also provide canned fish, caviar, crayfish for sale.

Important: it is worth starting such a business with small volumes. Feel the market and the buyer, because even in different areas of the city, the demand for relevant products can vary significantly.

Fish products suppliers

From where a product comes to your store, not only its quality, but also its demand depends. Buyers also have white and black lists of suppliers, so the desire to save money by cooperating with not the most honest “fishermen” can ruin your business before it starts.

Most best option– cooperation with catchers directly. This is a guarantee for a fresh product and the purchase price is lower than if you take it from resellers. But, for example, this will not work with seafood, and it is not always possible to deliver fish directly from the “networks”.

In every city there are wholesalers who offer a wide range of seafood and related products. The main thing is to carefully study their reputation, offers and prices. Do not rush to choose, they are no less interested in cooperation than you, so there is always the opportunity to bargain.

Note: Conduct market analysis and calculations.

Fish trade

It often turns out that it is much cheaper to bring fish from a neighboring region than to buy it in your native region.

Important: if your assortment contains particularly expensive products, such as black or red caviar, the supplier must be chosen with particular vigilance.

Purchase of equipment

The type of equipment directly depends on what product and in what form you plan to offer. Therefore, it is very important for initial stage solving the issue - how to open a fish store, decide on the assortment.

You will need:

• Chambers for freezing and storage of frozen fish and seafood.
• Showcases-refrigerators for storage of dried and smoked products.
• Special shelves for canned food, caviar.
• Special water tank for live product.
• A special display table made of steel for storing fresh fish.

Note: ice is poured onto a special table made of steel, which must be regularly updated. With such a supply, fresh fish retains its attractive appearance for a long time. appearance and does not deteriorate. In addition, the buyer has the opportunity to independently choose the copy he likes, visually evaluating its condition.

If you decide to sell live fish, then it is worth considering that each species requires a separate tank with water and a mandatory supply of oxygen. It is also necessary to regularly change the water, clean the aquarium of dirt and fish waste products, at least so that the buyer can see what is swimming there. And who wants to buy a "live" product that looks worse than what is considered fresh and is on display.

On a note: the maintenance of such aquariums is quite a costly business. But for the buyer, this is a guarantee that he really buys fresh fish that swam an hour ago. The demand for a fresh product is high, so if you decide to take on such a responsibility, you need to carefully monitor the condition of the tanks and the individuals themselves.

Costs of opening a fish shop

It should be noted right away that the costs of opening a fish shop vary significantly in different regions. This is influenced by a lot of factors, the main of which are: the presence of a reservoir, rivers, competition, demand for products.

Naturally, every entrepreneur, thinking about how to open a fish store, focuses on possible profit. But while profit is still far away, you will have to spend a little. When calculating the initial investment for opening a fish business, it is worth considering the following costs:

• Renting or buying premises and equipment for sale.
• Obtaining permits, registration of entrepreneurial activities.
• Payment utility bills, staff salaries.
• Purchase of starter goods.
• Fish shop advertisement.

On average, depending on the assortment and the region, the value of the starting capital varies from 300 thousand rubles to 800 thousand rubles.

Approximate calculation of income and expenses of the store:

• Registration of documentation - 7-15 thousand rubles.
• Room rental - 20-60 thousand rubles.
• Purchase and installation of equipment for fish - 180-250 thousand rubles.
• Utility bills - 8-10 thousand rubles.
• The salary of an employee / s is 9-20 thousand rubles.

In addition, you need to have a certain amount for contingencies and keep in mind that fish is a perishable product.

Profit is formed based on the margin of the goods. Basically it is 30-35 percent. For some products, it can reach up to 70 percent. With a constant flow of buyers, in the first month you can already earn 180-250 thousand rubles selling fish. Of these, about half will remain clean. Thus, such a business will fully pay off in a few years.

A business built on the sale of fish is an excellent investment. The main thing is to treat this with all responsibility, and to offer exceptionally high-quality goods.

How much does a fish stall bring in? History of a Small Fish and Seafood Trading Business

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Trade in fish from the car

Fish is a useful and beloved by many people product. The demand for these products in Russia is quite large, so opening a fish store is a profitable and profitable business, promising a good and stable income. In this article, we will just consider all the nuances of this area of ​​\u200b\u200bbusiness, find out how to open a fish store from scratch and what this will require. But first of all, I want to talk about the pros and cons of the fish business.

Advantages of the fish business

• High demand. Fish and seafood are very popular among the population. This product is used almost on a par with meat. The point is not only in its taste, but also in the usefulness of this product. Fish and seafood are recommended for adults and children at least two to three times a week.
• Wide range and reasonable price. A wide variety of varieties allows each person to choose the fish that he likes. As for prices, they depend on the type of fish, the quality of seafood. A wide range makes these products affordable not only for rich people, but also for the middle class.
• Small investment and fast payback. Selling fish as a business is a profitable business; investments in opening a business pay off quickly enough. Another advantage of the fish selling business is a stable income and high profits.

Cons of the fishing business

Competition. The main disadvantage of the fish business is quite serious competition in this area of ​​business. But you can always beat your competitors using proven methods. For example, to open a specialized fish shop instead of a wretched market stall, provide customers with a wide range of products, quality assurance and adequate prices. And believe me, even such a serious disadvantage of the fishing business as high competition can really turn into a plus over time.

How to open a fish store from scratch?

Where to get money to start a business? This question is asked by almost all aspiring entrepreneurs. There are several options, let's take a closer look at them.

Bank loan. Probably the very first option for getting money that comes to your mind. But there are significant drawbacks here, these are high interest rates and high risks of failure, losing the ability to repay the loan. It is also worth noting that banks are reluctant to issue loans for unpromising projects, so you will have to try hard to get help.

Help from the state. There is a special program for receiving financial assistance from the state for the development of one's own business. To do this, you need to be registered with the employment service as unemployed, provide information about seniority and wages With previous work. And it is quite realistic to receive gratuitous financial assistance from the state for the development of your own business.

Investors. Another opportunity to open your fish business from scratch is to attract investors. Investors are people who are ready to sponsor your project. Their goal is to increase their start-up capital by making a profitable investment. But you need to prove that the project is really promising and promises big and stable profits in the future. You can find investors among your relatives or friends. The main thing is to draw up a competent business plan with calculations, which will lay out the essence of your idea, ways to achieve goals and the payback period of the business.

One of these ways will help you open a fish business from scratch. The main thing is a competent approach to business.

Program about the fish business Program about the fish business

Fish store business plan

We have discussed the obvious advantages and minor disadvantages of the fishing business, now we should start compiling detailed business plan of a fish store.

The main points of the fish store business plan:

1. Targets and goals. In the first paragraph, you must decide on the direction, as well as set yourself certain goals and objectives that you want to achieve;
2. organizational moments. In this section, it is required to identify certain ways to achieve the goals. Such as registering a business, renting a space to open a store, purchasing equipment, hiring staff, etc.;
3. Financial section. At this point, you should calculate in detail all the costs associated with the implementation of the business idea and calculate the approximate amount of investment in the business. It is also necessary to determine the profitability of the project and its payback period;
4. In the last paragraph of the business plan, you must outline the future prospects for the development of the business, if it successfully exists. In the case of a fish shop, the further development prospect will be the opening of a network of fish shops.

Registration of a fishing business

Before you start selling fish, you need to register your business with the relevant legal authorities. It is worth noting that in our previous article, we discussed in detail what documents are needed to start activities. The registration process in the first and second cases is practically the same, but there are still a number of nuances that are worth mentioning.

• First of all, it is necessary to choose the substantive-legal form of activity. It is most advantageous to register as an individual entrepreneur.
• The second step is obtaining permits for activities from Rospotrebnadzor. The sanitary-epidemiological and fire service must give permission for the sale of products and the compliance of the premises with norms and standards. Fish is a food product that, if certain storage rules are not followed, will quickly deteriorate and become unsuitable for sale. Therefore, the sanitary and epidemiological service strictly controls the quality of products and the conditions of their storage.
• The third step is renting a room. You need to obtain space for your store by entering into an agreement with the landlord. The premises of the fish store must also comply with certain standards and fire safety requirements.

Complete the whole package required documents You can independently, if you understand all the legal intricacies, or entrust this case to an experienced lawyer.

Renting space for a fish shop

Particular attention should be paid to this important organizational moment like choosing a location to open a fish shop. From favorable location outlet your profit will depend.

When choosing a place, consider, first of all, competition. It is not advisable to open a fish store near a competitor selling a similar product. We are talking exclusively about specialized fish stores, your competitors will not be grocery stores with a fish department. Most likely, the consumer will be interested in a specialized outlet with a large assortment and fresh products.

As for a certain location, it is necessary to choose crowded areas of the city. For example, a great option is to open a fish store in the private sector, near a market or a supermarket. Thus, many visitors will certainly visit your store along the way and, most likely, will purchase fish or seafood for the table, because these products, as you know, are in great demand among the population at any time of the year.

Store area

Everything will depend on the volume of goods sold and the assortment. I recommend that you sell fish and seafood in small quantities, it is better to negotiate with suppliers so that they supply products several times a week than to sell stale goods. Thus, the fish in your store will always be the freshest, and customers are satisfied with the quality of the purchased goods.

The minimum area of ​​the store is about 50 square meters. m. this is quite enough to place refrigerators and showcases with goods, there will also be enough space for buyers.

Fish shop equipment

To purchase equipment, you will need an impressive amount of money. Proper storage of products mandatory requirement. There are certain standards for the storage of fish and seafood that should be taken into account so that your customers are always confident in the quality of the products you sell.

For example, frozen fish is stored in a freezer at the appropriate temperature. For live fish, as a rule, special large aquariums are bought, where she waits for buyers. Salmon meat must be stored on special stainless steel tables and cooled with plenty of ice.

Smoked and dried fish are kept hanging on hooks. In general, each type of fish has its own storage characteristics. This is all you need to know and adhere to in order to maintain the freshness and quality of products.

Product range and pricing policy

First of all, you need to study the demand for products, determine what type of fish is popular among the population, what is most often bought. This needs to be done at an early stage.

After that, decide on the assortment. I recommend that you focus not only on demand, but also on the location of your store. Naturally, in the elite district of the city or the center, you can open a store selling expensive varieties of fish and there will certainly be a demand for goods. In a residential area of ​​the city, it is more profitable to sell inexpensive products that are in greatest demand among the population.

Suppliers

An important key to success in the fishing business is right choice product suppliers. Today, there are many wholesale bases that offer different types fish and seafood, but you need to choose a reliable supplier, and not the one who is cheaper. Of course, the price matters, but believe me, the credibility of the store means more. If you sell low-quality goods, then soon you will not have customers.

Alternatively, you can additionally engage in the cultivation of fish or, and thus, there will be no question of finding suppliers, since you will sell your own products from the farm.

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Staff

You will need to hire at least two salesmen for the fish shop so that they can work in shifts. Sellers must navigate the range and prices of products sold, be polite with visitors, competent and responsible employees.

In no case should you be rude to visitors, great competition leads to the fact that the consumer has a large choice and is unlikely to come to a store where they spoiled his mood or sold low-quality goods another time.

Therefore, be very careful when choosing employees for your store, the profit and success of your business will depend on the coherence of their work.

Advertising concept

Attracting customers is your main task. Take this step very seriously and responsibly.

First of all, customers will be attracted by a wide range of products, quality service and reasonable prices.

In addition, at least elementary knowledge in the field of economics and finance is required. But any entrepreneurial activity begins with an idea. If you are purposeful, have the opportunity and, more importantly, the desire to start your own business, you should consider such an option as trading in fish. How to start wholesale and retail trade? Of course, with the preparation of a competent business plan. It is not difficult to find materials for its compilation on the Internet.

What kind of fish can be traded?

There is the following list of products, which are sold in almost all stores:

Wholesale of fresh fish

Having some experience and the necessary funds, you can start organizing the wholesale trade of fresh fish. Promotions and discounts are a great way to attract customers. It is worth considering that it is more profitable to sell fish in small towns and cities, since there is quite tough competition in megacities. You should find out how many fish farms operate in your area. Then you need to compare the volume of fish for trade with the number of inhabitants and draw reasonable conclusions about the feasibility of such a business.

In any business, the quality of products and the honesty of a businessman are very important aspects. If you treat your business with great responsibility, you will quickly “acquire” customers, which will contribute to a constant increase in your income.

Harvesting and selling herring

Salted fish is quite popular among the population, so harvesting and selling herring is also a fairly cost-effective idea for retailers. Finding raw materials will not be difficult, because herring is mined very actively. In addition, this fish has a huge assortment - Black Sea, Caspian, Danube, Pacific herring, black-backed. Depending on the taste preferences of your customers, you can choose lean or more fatty fish, with tender or dense meat.

It is more difficult to start such a business from scratch. It is much easier to get started already having experience in harvesting or trading. And, most importantly, you must be a fish lover yourself.

For those who want to engage in salting herring, knowing a few basic principles for its correct harvesting will not hurt. Soft salted fish should not be soaked. Usually, meat is removed from the spine without difficulty. Next, they cut into fillets and cut into slices. Small and already salted fish is soaked before cutting, and large - after. You need to learn how to soak herring correctly. For fillets, milk and water are used in a 1: 1 ratio. Soaking lasts hours, provided that the water is changed periodically. When harvesting spicy salted herring or pickled herring, soaking is not required.

Requirements and rules of fish trade, equipment for it

The requirements and rules of trade are regulated by the Sanitary Rules for Food Trade Enterprises - SanPiN. The list of rules itself is actually large, so we will only consider a small list here. You can see the entire list here on the Bestpravo.ru website. These requirements refer to all equipment for the fish trade (aquariums, refrigerators, etc.).

Sanitary requirements for planning, arrangement of enterprises

50. Placement in residential buildings (first, second and ground floors) of specialized fish and vegetable shops, as well as shops with a total trading area of ​​more than 1,000 sq. m., is prohibited. m (in accordance with SNiP 2.08.01-89 "Residential buildings").

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56. Grocery stores should have isolated and specially equipped premises for preparing food products for sale: a cutting room for meat, a room for preparing gastronomic and dairy-fat products, fish, vegetables, etc.

Premises for the storage and preparation of food products for trade should be as close as possible to loading and sales points and should not be walk-through.

Sanitary requirements for equipment, inventory, utensils

77. Fish food trade enterprises must be equipped with the necessary trade, technological and refrigeration equipment in accordance with the type of enterprise, its capacity and in accordance with the current standards for equipping typical food trade enterprises.

80. Departments for the sale of perishable food products must be equipped without fail with cold: refrigerated counters, showcases, cabinets, etc.

82. Cutting boards, decks for cutting meat and fish must be made of hard wood, with a smooth surface, without cracks.

83. Separate cutting boards and clearly marked knives should be provided for each type of product and stored in designated areas in the appropriate departments.

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Sanitary requirements for the reception and storage of food products

115. It is prohibited to accept and store chilled fish, hot smoked fish, culinary products and semi-finished fish products at bases and warehouses; these products must go directly to stores for sale.

116. Chilled fish should be stored in the container in which it came from the supplier, the storage temperature should be -2 °C, the shelf life in food trade enterprises is 48 hours. Frozen fish is stored in boxes stacked in stacks with slats between the rows of boxes in accordance with the requirements of regulatory and technical documentation.

Live fish is stored in an aquarium, in the warm season - no more than 24 hours, in the cold - no more than 48 hours at a temperature of 10 ° C, in clean water.

Sanitary requirements for the release of food products

135. Wholesale and retail trade in raw products (fish, seafood, meat, poultry, eggs, vegetables, etc.) and semi-finished products from them should be carried out in special departments separately from the sale of ready-to-eat products.

In departments and order shops, when preparing individual orders, the weighing and packaging of raw and ready-to-eat foods must be carried out separately.

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Sanitary requirements for food transportation

180. Special vehicles should be provided for the transportation of fish and other foodstuffs. It is forbidden to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

For the transportation of a certain type of food, specialized transport should be allocated, labeled in accordance with the products transported.

190. Live fish for trade is transported from reservoirs in thermally insulated tank trucks with a special container (100 kg) for ice, as well as equipment for saturating the water in which the fish is transported with air. The water temperature in the cistern should be 4-6 °C in winter, 4-6 °C in spring and autumn, and °C in summer.

Please note that this list is not exhaustive!

Reviews and comments

10 comments on the article "Fish trade"

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I am looking for a supplier with live fish. And I need an aquarium

I want to buy fresh fish and resell it in another area from my own VAZ 21099 car, is it legal? Thanks in advance, otherwise I don’t know how to start trading fish.

How to trade fish if you buy it from fishermen. I know a good place But what documents are needed for it? how to do everything right?

Ladies and gentlemen!

The verifying party claims that when selling frozen fish at minus 18C, we do not have the right to defrost packages, despite the presence of a defrosting chamber.

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we have to sell frozen fish in 24 kg briquettes. or break it regardless of the requests of buyers about the need for the integrity of the fish.

Do I need to remove the braided ropes from each hot smoked fish before selling?

Sergeeva Natalya, hot-rolled fish is sold in stores with and without ropes. Usually they are left in order to preserve the marketable appearance, because fish of some breeds can easily fall apart. Or just for beauty.

And my question is. How should fish be sold (in the sense of offal or without) And if I buy live fish, is the store obliged to gut it at my request?

Fish can be sold with or without giblets. Pro required - not required, but some stores can do this without problems.

The site was created to help small businesses in Russia, Ukraine, Belarus, Kazakhstan, Uzbekistan, Azerbaijan, Georgia, Armenia, Tajikistan and Kyrgyzstan.

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What documents should a seller of fish and fish products have?

How to check the quality of fish products?

Few people know that the manufacturer (or seller) of fresh, smoked or slightly salted fish, as well as any fish products, must have certain compliance documents. The availability of these documents from the seller and the manufacturer will help you determine the conscientiousness of the origin and quality of the goods, and in some situations it can save your health!

Declaration of quality (Declaration of conformity with the requirements of SanPiN, which was previously called the Quality Certificate).

Fish and fish products are subject to mandatory declaration for compliance with the requirements of SanPin 2.3.2., GOST R3 and relevant GOSTs for fish products.

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Veterinary certificate (or Veterinary certificate).

Fish (live, chilled, frozen, salted, spicy, cold and hot smoked, dried) must be accompanied by veterinary certificates in a certain form.

Quality certificate (in which the types of products, their expiration dates, as well as the release date of this particular batch of goods are prescribed, is issued 2 times a week)

These documents are necessary for any manipulations with food products (sales, transportation). The form of veterinary certificates depends on how far the goods are being transported.

Absolutely ALL manufacturers and sellers must have these documents confirming the quality of the product and its safety for the health of consumers.

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Do not be fooled and buy only a quality and useful product!

When ordering from 1500 rubles. - Delivery is free!

How to open a fish shop from scratch

Fish is indispensable in a properly composed diet. This product is a source of vitamins, calcium, iodine, iron, phosphorus, as well as amino acids necessary for the human body. Fish can be fried, stewed, salted, dried, smoked. There are many fish dishes. This indicates that this product is in great demand among the population of our country. But in order to buy exactly the type of fish that is needed to prepare a certain dish, you need to find a good fish store. There are not enough such narrow-profile markets in our country. Therefore, an entrepreneur who is looking for ideas for a profitable business should think about how to open a fish store. Of course, after the imposition of sanctions, Norwegian salmon, which makes up 75–80% of the red fish assortment, ceased to enter our country. But in small quantities it is now imported from Chile and the Faroe Islands.

Entrepreneurs who consider a fish store as a business first need to find answers to the questions:

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• Where is it profitable to open a fish store?
• Which suppliers to order fish from?
• Where to store the goods?
• What equipment is needed to run a business?

Activity registration

To obtain a permit to trade in fish, you must contact the sanitary and epidemiological station and Rospotrebnadzor. These structures check the premises where the fish store will be located, namely, whether all the necessary requirements are met in it. Quality certificates for goods are issued by the supplier.

The approximate list of permits for the fish trade is quite impressive:

• Conclusion of the SES;
• Program of measures to ensure sanitary production control;
• Permission to locate a store (issued by Rospotrebnadzor);
• Conclusion on compliance with fire safety standards;
• Medical books of employees;
• Regulatory documents for a fish store;
• Agreement for the removal of garbage and solid household waste;
• Contracts for the extermination of insects and rats;
• Contract for the disinfection of vehicles;
• Contract for dry cleaning of overalls;
• Contract for the maintenance of the ventilation system.

Experts recommend that before you open a fish store from scratch, contact specialized law firms to collect this package of documents. Since it takes a lot of time to go around each establishment, the requirements in each municipality are different and it is not clear when you can finish this paperwork, and you need to deal with the next steps in preparing to open your own fish store.

Options for opening a fish store

A good option for opening a seafood outlet would be a room located in a large residential area, close to bus stops. public transport, kindergarten or school. That is, many people must pass through this place every day. It can be either a stand-alone specialized store or a separate department in an existing grocery market. The latter option is especially relevant if you are considering how to open a fish shop with a minimum of costs, because in this case you will be a subtenant, which is much cheaper than paying for the rent of a separate building.

Another good option accommodation will be a fish stall on a large grocery market. When shopping for groceries, customers will visit your store with a good assortment. The main reason why they go to the market is freshness, high quality and a large selection of goods.

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Rent of premises for fish trade

• Placed in a non-residential building;
• Have running water and sewerage. The supply of both cold and hot water must be uninterrupted;
• Have separate functioning ventilation;
• Apart from trading floor, to have a warehouse, a preparatory room, a toilet, a rest room for employees.

When a suitable room is found, you should carefully study the terms of the lease agreement, write down all the possible nuances in it, from the cost to who will do the repairs in case of problems with the electrics or plumbing. A plan for the placement of communications should be attached to the lease agreement. This is an important detail for the store, as you have to plan how to place the equipment. Indeed, before opening a small fish store, an entrepreneur must decide on the assortment of goods, order freezers for storing fresh fish, metal tables, showcases for canned food and refrigeration units for salted, dried and other fish.

Store equipment

• Diesel generator for power outage protection;
• Freezer;
• A metal table with a recess, the bottom of which is covered with a layer of ice;
• Refrigeration unit;
• Refrigerated showcase;
• Frosty chest;
• Counter;
• Trade scales;
• Shelving;
• Air conditioner.

The fish spoils quite quickly. In order to avoid losses by throwing out expired goods, some entrepreneurs organize fish smoking as a business at their store. To implement such an idea, you will need to purchase a smoking chamber.

Organizing the supply of products and compiling the assortment

As for the assortment, it should be quite diverse, because according to the business plan of the fish store, the outlet must satisfy all the requirements of customers.

The following items should be on the shelves of the store:

1. Fresh, frozen, salted, dried, smoked fish;
2. Caviar;
3. Shrimps, mussels, crayfish and other seafood.

As for live fish, there is a risk that it will not be in sufficient demand, but this can only be determined empirically.

In addition, you can separately offer related products to customers: seasonings, sauces, canned food.

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In summer, when sales volumes decrease (approximately by 15%), soft drinks, kvass and beer can be sold.

Financial investments

In addition, in our time, you can purchase a franchise to open a fish store. For example, the initial investment when buying a Rybseti franchise is equal to rubles, the monthly royalty is equal to rubles. Payback 2 months. For this money, the entrepreneur receives full support for the business from choosing premises for the store to hiring employees.

Forecast of the profitability of the fish shop

The mark-up for fish and seafood can be 20-60%, which makes the fish store in 2017 the most profitable business with minimal investment in Russia. When calculating the selling price, it is necessary to take into account the quality of the goods, the purchasing power of customers, as well as the prices of the closest competitors.

Sales of fish and seafood, subject to conditions regarding the quality of the product and a good location, can reach 70-100%. With such a turnover, it is possible to answer the question in the affirmative: “Is it profitable to open a fish store?”. The monthly income of a fish store can be roubles, and the net profit is roubles.

Business Profitability

To increase the profitability of the outlet, it is necessary to carry out advertising campaign. In the case of purchasing a franchise, specialists will do it for you large network. And how to open your fish store from scratch and establish a flow of customers? There are mandatory items necessary to create, so to speak, your own name:

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• Well-designed attractive sign;
• Advertising a new fish store on billboards;
• Unique and memorable inscriptions and signs that attract attention and show the way to your point of sale;
• Discounts and promotions. For example, discounts on a certain type of product for students and pensioners, or sales dedicated to some holiday.

When thinking about how to promote a fish store, do not forget about advertising on the Internet. You can create your own online store, where customers will have the opportunity to order fresh fish with home delivery.

• Even at the stage of drawing up a business plan, a businessman should anticipate the risks that may threaten the business and outline options for action in the event of such risks;
• For example, when changes are made to the law relating to your activities or to the requirements of the sanitary and epidemiological services, you urgently need to bring your business in line with the new standards;
• With a sharp increase in purchase prices, it is better to have several spare suppliers, as well as an insurance amount that can be repaid later by gradually raising prices in your store without the risk of losing customers.

As for the points to pay attention to before organizing a fish store:

• Conclude a lease agreement for premises with the possibility of extension, since moving to a new location will entail the loss of customers;
• Require the wiring diagram and other communications from the owner of the premises to plan the arrangement of equipment;
• Compensate for the summer drop in sales by introducing additional items related products in the usual assortment.

Important in the work of the store is the selection of sellers. They must have experience in the trade, understand the varieties of fish, be competent in terms of choosing one or another product for preparing a particular dish. Employees must carefully monitor the cleanliness of the store, as well as conscientiously check the shelf life of goods and prevent the presence of low-quality products on the shelves. In addition, sellers must have the skills to communicate with customers, be friendly and tidy.

conclusions

Starting a fish and seafood business requires careful planning and control, as well as certain financial investments. You will have to work on your project every day due to the specifics of the product and quite high level competition.

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Where to start opening a fish store? - with the registration of permits, the choice of premises, the search for reliable suppliers of goods.

What should be feared? - the appearance of a competitor within walking distance from your fish shop, the unpredictable consequences of the crisis, violations of the conditions for storing goods in a warehouse and the appearance of expired goods on the shelves. In order to avoid serious consequences, it is necessary to calculate in advance possible force majeure and prepare a list of measures to deal with them.

Is it profitable or not to open a fish store? - profitable, if you take into account all the tips for doing this business. Fish in our country is a popular product if you choose the right assortment for target audience his fish shop - success is guaranteed. The payback of a fish store is about 1.5 years, but with the right approach, it can be safely called a good business idea in the 2017 crisis. Entrepreneurs with enough money to buy a franchise will have less headache organizing a store, but they will incur additional costs.

Retail sale of fish - required documents

Lease agreement, purchase and sale agreement, etc.;

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Sanitary and epidemiological conclusion with a mandatory list of products sold;

Fire safety conclusion on the state of the fish kiosk;

Certificate of jobs;

Agreement for the implementation of disinsection, disinfection and deratization of the premises;

Contract for the implementation of periodic disinfection and cleaning of ventilation and air conditioning systems;

Contract for the disposal of fluorescent lamps;

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The presence in the trading floor of the text on the law protecting the rights of consumers;

Phone numbers of the FSB, Central Internal Affairs Directorate, Emergency Situations and Civil Defense (presence in the trading floor is mandatory);

Agreement on the removal of solid waste, food waste and bulky waste;

Medical books of all sellers with obligatory marks of hygienic certification and examination results.

2. The scales should fit snugly to the body and be shiny;

Documents for the sale of fish: choosing the legal form of business

To open a fish store, you must register an individual entrepreneur or LLC in tax office at the place of residence. To issue a business registration certificate, fill out an application and indicate the OKVED code:

• For wholesale - code 51.38.1
• For retail sale of fish and seafood - code 52.23.1, if there is canned food in the assortment, 52.23.2 is suitable

Having received a certificate of the right to practice entrepreneurial activity, you will be able to conclude a lease agreement for the premises for the store.

What documents are needed for the fish trade and how to get them

To obtain a permit for the sale of fish and seafood, contact the San Epidemiological Station and Rospotrebnadzor. The inspectors will check the premises under the fish shop for compliance with the norms established by law.

Basic requirements for the premises of a fish store:

• Location in a non-residential building. It is forbidden to have a retail store on the first and basement floors of residential buildings.
• The presence of a separate isolated room for cutting and storing fish.
• The minimum area of ​​the trading floor is 25 - 30 m².
• Supply and exhaust ventilation.

Public services also need to present a certificate for the products. According to the Decree of the Government of the Russian Federation of 13.08.1997 N 1013, fish, fish and other products of the sea are subject to mandatory certification. The Declaration of Quality (previously Quality Certificate) and the Veterinary Certificate (or Veterinary Certificate) must be requested from the supplier.

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What documents are needed to open a fish store: a list

• Sanitary and epidemiological conclusion (SEZ). Issued by Rospotrebnadzor. Determines whether the room complies with the established standards: according to the rules of SanPiN (SanPiN).
• Program for sanitary and industrial control.
• Permission to open a retail outlet from Rospotrebnadzor.
• Agreement with dry cleaning and laundry service for laundering uniforms of employees.
• Contract for the removal of solid household waste and garbage.
• Agreement on regular cleaning and disinfection of air conditioners and ventilation.
• Contract for the disposal of mercury lamps.
• Contracts for disinfestation, deratization and disinfection.
• Agreement on the disinfection of vehicles, if you use your own car for the delivery of products.

List of documents for the fish trade, which must be in the store

In addition to the certificate of registration of an individual entrepreneur or LLC and documents for the premises (a lease agreement or a certificate of ownership), a fish store must have:

• Conclusion of SanPin with an appendix, which contains a list of products sold (on the trading floor)
• The conclusion of the fire service of the city
• Job certificate
• The text of the Law of the Russian Federation "On Protection of Consumer Rights" (on the trading floor)
• Telephone numbers of organizations for Civil Defense and Emergencies, Central Internal Affairs Directorate, FSB (on the trading floor)
• Medical books of all sellers with marks on the results of examinations and hygienic certification

Fill out a full package of documents or buy a fish store

The fines for violating the rules of trade are quite large. If you do not want to spend time on paperwork, pay attention to ready business. When buying a store that is already operating, the owner gives you all the documentation.

If you are interested in outlets for sale in Moscow, please view this catalogue. We also have a business base in the field of trade, which is sold throughout Russia.

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How to open a fish department

Every year, on average, every citizen of Russia consumes 22 kg of fish, while a European eats 30 kg each, and a Japanese eats more than 60 kg. This suggests that domestic market is still not fully saturated with fish products. Hence, opening new stalls and shops selling fish and seafood can be a profitable business.

Basic training - market research, search for suppliers and a good place

It should be noted that one cannot do without preparation and market research in the region of the proposed trade. It is necessary to determine the capacity of the fish market, how great the competition will be. Stable demand is likely to be guaranteed. But not only this is the determining factor that allows you to make the final decision to open a fish outlet.

Reliable suppliers are the second main condition in this branch of trade. Good wholesale bases, fishing enterprises offering favorable prices, - the search for such objects is the most important starting point for starting business preparation. At the same time, the decision to choose one or another supplier should be influenced not only by prices, but also by its distance from the place of trade and the methods of delivery of the product. Some wholesale companies are able to carry out their own delivery. Otherwise, you will have to purchase your own car with a refrigerator or enter into an agreement with transport company capable of providing the delivery of fish products.

To sell products, you can install a fish stall or open a department in a grocery store.

Fish is a perishable product, so it needs to be sold quickly, therefore, points should be located in places with high traffic. Stop complexes are one of the best options. Opening a fish stall in a residential area will also bring benefits, since in this case the outlet will always have a circle of regular customers.

Required Documentation

To open and work, you will need a whole package of documents:

• Registration certificate (this can be an LLC or an individual entrepreneur).
• Documents confirming the rights to this non-residential premises owned or used under a lease.
• The conclusion of the SES, which contains a list of all products sold. This document must be located directly on the trading floor.
• Conclusion from municipal government fire service on the compliance of the premises with fire safety standards.
• Contracts for the maintenance and disinfection of premises and ventilation systems.
• Contracts for the export of solid waste and food waste.
• Sanitary books for store employees.

Range

Buyers can offer the following range:

• Frozen fish. It is desirable that the list includes at least 15 species, and among them are those that are in great demand: hake, mackerel, herring, pollock, pink salmon, tilapia, blue whiting, greenling, sprat, capelin.
• Freshly caught fish. Well, if it will be at least 10 species, and among them are carp, pike perch, crucian carp, bream. Depending on the region, and the species composition of fish caught in nearby water bodies, the assortment will be different.
• Smoked and dried fish and squid.
• Canned food and preserves, including caviar.

You can supplement the list with other seafood: mussels, squid, shrimp, octopus, presented both in frozen and canned form. When ordering a particular type of fish, you should focus on the timing of the implementation and sales volume.

According to the rules, freshly caught fish must be sold within 12 hours, so you can only order in minimal quantities. Chilled fish supplied in foam containers lined with ice must be sold within 7-9 days (small) or 10-12 days (gutted and large), subject to a storage temperature of -1⁰С -5⁰С.

Taking into account the time of transportation, as a rule, about 3 days remain for the sale of this type of product. Frozen food batches at -18°C can be stored for up to 6 months.

Preservation of product freshness

You should always check the documentation for each new batch of products, since without a certificate issued by the state veterinary service retail fish is prohibited. You should also visually check the suitability of the goods received. There are several signs that indicate the freshness of the fish:

• Transparent bulging eyes.
• Smooth, not swollen scales.
• Dense bright red gills.

Trade in such a perishable product as fish requires the obligatory presence of a freezer, refrigerators and refrigerated display cases. If you plan to sell chilled and freshly caught fish, then you need to purchase an ice machine for the production food ice. Ice is laid out on racks with fresh fish, thanks to which an acceptable temperature is maintained, which makes it possible to preserve the fish. In addition, a scattering of ice and carps, trout and other types of products beautifully laid out on it look much more attractive to buyers than, say, fresh fish just dumped in a heap.

Display rules

When selling fish, the rules for displaying goods should be observed in the same way as they do in large chain stores. For example, more expensive fish and delicacies should be placed in the middle of the display (and at eye level if it is a multi-level counter) where it attracts attention in the first place. There should also be a fish that is in the greatest demand. Cheap varieties are shifted to the edge of the counter.

Each type of product should be separated from the other: smoked meats and fresh fish should not be placed side by side, seafood should also be placed separately. Lighting plays an important role. In practice, it is not customary to choose lamps for showcases with a blue spectrum for food products; fish will look most advantageous in the light of lamps with a light yellow or pink spectrum.

Some stores use aquariums with live fish. The most resistant to transportation and maintenance in large groups in aquariums are species such as crucian carp, river perch, bream, burbot, pike perch, and trout.

Costs and risks

Only for the equipment of a small area of ​​​​a department in a grocery store will have to spend at least 300 thousand rubles. The opening of a business, taking into account the costs of repairing the premises, or buying a kiosk or pavilion, as well as the starting batch of products, will take about 600 thousand rubles.

At the same time, you should also be aware of the risks that accompany the trade in a perishable product. For example, if there is insufficient demand for freshly caught fish, markdowns may need to be made in order to be able to sell the product before it expires. Sometimes you even have to throw away the damaged product. To minimize such risks, logistics should be taken seriously and take into account seasonal peaks and troughs in demand. Despite the fact that the risks are among the most serious in this particular area of ​​business, with proper organization, success can be achieved. To maintain good demand, it is recommended to offer customers a wide range, be able to beautifully present each position and the entire store as a whole, and offer prices that suit most consumers.