Many customers wonder whether the fish they eat are clean, healthy, high-quality, and sustainably caught. Often they direct these questions to workers behind supermarket seafood counters who wish they could help customers find the answers. Based on a survey of meatcutters and seafood department managers in several local grocery chains, WSG designed a 12-hour seafood retail training program for apprentice meatcutters.

This program is offered in conjunction with the meatcutter apprenticeship programs of South Seattle Community College and the United Food and Commercial Workers International Union. After the trainings, apprentices are evaluated on their retention of seafood information and surveyed about customer knowledge and training impacts.

Contact Sarah Fisken at sfisken@uw.edu.
Contact Teri King at wsgcanal@uw.edu.