Morrisons, one of the UK’s largest supermarket chains, takes pride in offering fresh, expertly prepared seafood to its customers — and that’s where the role of a Fishmonger becomes vital. As a Fishmonger at Morrisons, your primary responsibilities include preparing, filleting, and presenting fish to a high standard, offering expert advice to customers, maintaining hygiene standards, and ensuring stock control and waste management are handled efficiently.
Fishmongers must combine knife skills, product knowledge, and customer service excellence. You’ll need to thrive in a fast-paced retail environment and understand the importance of food safety regulations.
In terms of pay, Morrisons Fishmongers typically earn around £11.50 to £12.50 per hour, depending on location and experience. With overtime, training, and potential progression into supervisory roles, this role is both rewarding and full of opportunity.
Now let’s dive into the 20 most commonly asked interview questions for this position — along with suggested answers to help you stand out.
Can you describe your previous experience with preparing and handling fish?
Answer: I have experience in handling different types of seafood including cod, haddock, salmon, and shellfish. In my previous role, I was responsible for scaling, filleting, and portioning fish while maintaining hygiene and food safety standards.
How do you ensure hygiene and cleanliness at your workstation?
Answer: I clean as I go and follow a strict routine of sanitising surfaces, using colour-coded chopping boards, and wearing proper PPE. I’m also diligent about checking temperatures and disposing of waste properly.
What do you know about Morrisons’ approach to fresh food counters?
Answer: Morrisons is known for its in-store butchers and fishmongers, offering customers fresh, sustainably sourced produce with a focus on quality and expert preparation. Their fish counters are a major selling point for loyal shoppers.
How do you advise customers on which fish to choose?
Answer: I ask customers how they intend to cook the fish and recommend options based on taste, texture, and cooking method. I also suggest recipes or preparation tips when appropriate.
What would you do if a customer complained about the quality of a fish product?
Answer: I would listen carefully, apologise, and offer to replace the product or refer them to the manager. It’s important to maintain professionalism and resolve complaints quickly and politely.
How do you handle stock rotation and manage waste?
Answer: I follow the FIFO (First In, First Out) method, monitor use-by dates daily, and ensure unsellable stock is recorded and disposed of correctly to minimise waste.
Describe a time you had to meet a tight deadline under pressure.
Answer: During busy periods like Christmas or Easter, I’ve had to prepare large quantities of fish quickly. I stay calm, prioritise tasks, and work efficiently without compromising quality.
How familiar are you with sustainability in the seafood industry?
Answer: I understand the importance of sourcing fish responsibly and following MSC (Marine Stewardship Council) guidelines. I believe in educating customers about sustainable choices.
What knives or tools do you use most often, and how do you maintain them?
Answer: I regularly use filleting knives, boning knives, and scalers. I sharpen my knives frequently and store them safely to maintain hygiene and prevent accidents.
How would you handle a new trainee on the fish counter?
Answer: I’d lead by example, demonstrate techniques step-by-step, and explain food safety practices clearly. I’d also be patient and encourage them to ask questions.
Are you comfortable working in a cold environment for extended periods?
Answer: Yes, I understand that the cold is essential for food safety and preservation, and I’m used to working in such environments with proper clothing.
What do you think makes a good fishmonger?
Answer: Strong product knowledge, excellent knife skills, and a genuine passion for food and customer service. Attention to detail and a commitment to hygiene are also essential.
How do you stay motivated during repetitive tasks?
Answer: I remind myself that consistency and quality matter. I also set small personal goals, like improving speed or precision, which keeps me engaged and improving.
Have you ever had to deal with a health and safety issue?
Answer: Yes, once I noticed a spill near the counter. I cordoned off the area, cleaned it up, and reported it immediately to ensure no one was at risk.
What makes you want to work at Morrisons?
Answer: I admire Morrisons’ commitment to fresh, quality products and their in-store preparation model. It’s a great environment for someone like me who enjoys working with food and helping customers.
How would you react if a colleague wasn’t following hygiene protocols?
Answer: I would remind them of the correct procedure respectfully and inform a supervisor if necessary. Food safety is too important to ignore.
How do you ensure consistency in the size and weight of portions?
Answer: I use digital scales and visual markers to ensure consistent cuts and accurate weights. Precision is key, especially for customer satisfaction and cost control.
What would you do if you didn’t know the answer to a customer’s question?
Answer: I’d be honest and say I’m not sure, but I’d find out immediately by asking a colleague or checking internal resources. It’s important not to guess.
Are you open to working early mornings, weekends, and holidays?
Answer: Yes, I understand that the role involves flexible hours, and I’m happy to adapt to meet the needs of the business.
What are your long-term career goals in this industry?
Answer: I’d like to grow within the company, possibly becoming a Team Leader or Counter Manager. I’m also interested in further training in fish preparation and customer service.
Final Interview Tips and Encouragement
Preparing for a role like a Fishmonger at Morrisons means going beyond technical skills. Interviewers want to see your passion, your attention to detail, and your ability to communicate with customers. Here are some quick tips:
Research Morrisons’ values and fresh counter policies.
Practice common knife cuts if you have the tools.
Dress neatly and arrive early — punctuality counts.
Be honest if you don’t know something. They’ll respect your integrity.
Smile and show enthusiasm. A friendly face goes a long way in retail.
You’ve already taken the right step by preparing for these questions. Now, all you need is confidence and a commitment to showing your best self. Good luck — you’ve got this!
