Fish & Chips

Fish

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Flake (shark)

Flathead

Barramundi

Whiting

Snapper

Chips

Header product — groups sizes and serves.

Regular chips

Large chips

Chips and gravy

Chips, cheese and gravy

Cheese chips

Seafood basket

Header product — groups varieties.

Calamari basket

Prawn basket

Mixed seafood basket

Potato scallops

The Australian classic — sliced potato in batter, deep fried.

Dim sims (deep fried)

A fish and chip shop staple at Australian markets.

Potato cakes

Chiko rolls

Remove if not applicable.

Kids meal

Fish piece and small chips.

Minimum chips

Flake (shark) — fresh or frozen

Flake is the traditional fish and chip fish in Victoria.

Flathead fillets

Barramundi fillets

Whiting fillets

Calamari (rings or tubes)

Prawns (green)

Dim sims (bought)

Chiko rolls (bought)

Remove if not applicable.

Frozen chips/fries

Potatoes (whole)

For potato scallops and potato cakes.

Beer batter mix / plain flour

Breadcrumbs

Cooking oil (large volume)

Canola or vegetable oil — high volume operation. Budget carefully.

Salt

Lemon

Tartare sauce

Tomato sauce

Gravy powder / gravy base

Processed cheese sauce

White vinegar

Commercial deep fryer (large)

Double or triple basket — the defining piece. Large capacity essential for high volume fish and chip operation.

Bain marie

Holding cooked fish and chips above 60°C during service.

Potato scallop slicer / mandoline

For consistent thickness potato scallops.

Batter station (bowls, tongs)

Food thermometer

Monitor oil temperature — typically 170-180°C.

Oil filtration system

High volume oil use — filter regularly to maintain quality and extend oil life.

Heat lamps

Trestle tables / serving counter

Gazebo/marquee or fish and chip trailer

Cash float/till

Exhaust fan / splatter guard

Fish and chip trailer / food stall

Butcher paper / newspaper-style paper

Cardboard boxes/trays

Chip cups/boats

Wooden forks/sporks

Napkins

Sauce sachets (tomato, tartare)

Takeaway bags

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Hot food above 60°C at all times. Raw fish and seafood below 5°C. Monitor bain marie and fryer temperatures regularly.

LPG/gas safety compliance

Large commercial fryer — check requirements with market organiser.

Fish allergen declaration

Fish is one of the 14 major allergens under FSANZ — must be clearly declared on all products and signage.

Allergen labelling compliance

Fish major allergen. Gluten in batter and dim sims. Shellfish in prawn and calamari. Dairy in cheese sauce.

Seafood handling compliance

Raw fish and seafood require strict cold chain management — transport in iced containers, store below 5°C, use within recommended timeframes.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel

Cooking oil disposal

High volume — used oil must be disposed of responsibly. Factor into margin calculations.