The resources below are separated into a section for knowledge-based learning and a section for skills-based learning.
Knowledge-based learning
Seasonality: Species and availability chart 1
Seasonality: Species and availability chart 2
Legislation: Shellfish controls information
Legislation: Shellfish classification
Legislation: Trade and regulation
Handling live shellfish: The Good Practice Guide to Handling and Storing Live Crustacea
Handling live shellfish: Good manufacturing practice guidelines – Live bivalves workbook
Skills-based learning
Packaging: Packaging and labels
Packaging: Food labelling: giving food information to consumers
Packaging: Fish boxes
Flatfish preparation: Cross cut fillet video 1
Flatfish preparation: Cross cut fillet video 2
Flatfish preparation: Quarter fillet video
Mollusc preparation: Clean and shuck video
Crustacean preparation: Prepare and clean video
Crustacean preparation: Prepare and dress video 1
Crustacean preparation: Prepare and dress video 2
Crustacean preparation: Processing video