Working as a fishmonger requires good physical resistance, especially to the cold. Early in the morning, the fishmonger receives the seafood products and checks their quality. He must then prepare his stall, starting with assembling the ice used to preserve the products and arranging them by category while harmonizing sizes and colors. He must constantly ensure the rules of hygiene and respect for the cold chain that guarantee the quality of the products from their exit from the water on board the trawlers. The fishmonger must also know the technical gestures that make it possible to prepare seafood and process fish. On request, he must be able to open shellfish, remove the heads, scales, and guts of the fish, slice it, and prepare fillets.