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Post by bullfrog on Oct 25, 2023 6:51:24 GMT -5
…. as complicated as they seem to be? If I’m reading the regs right, if the average Joe wanted to go castnet some mullet, smoke them, and sell them, he’d need a commercial license, a retail license, and register your boat as commercial. Anyone have any real life experience doing this?
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Post by flconch53 on Oct 25, 2023 11:17:25 GMT -5
A seafood products license also
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tankered
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Post by tankered on Oct 25, 2023 14:06:52 GMT -5
Also, if you're selling smoked mullet that's a prepared food product so there's probably going to be even more layers of red tape.
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Post by tonyroma on Oct 25, 2023 14:59:52 GMT -5
Don’t sell mullet, sell tickets that can be traded in for smoked mullet?
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Post by cadman on Oct 25, 2023 15:58:03 GMT -5
Plus whatever rules the county health department has regarding food preparation. You would most likely need a commercial 3-compartment sink on all faucet
That is actually the easy part. The real pain in the ass is the inspector coming by every 3 to 6 months bitching about every minor thing. sometimes he even comes up with something new that was never an issue before.
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Post by bswiv on Oct 25, 2023 17:46:06 GMT -5
One of the reasons we shucked the seafood business after 35 years was the regulations.
Trust me on this......it ain't worth the effort.
Which is EXACTLY what the big food conglomerates want, regulations that eliminate the little guy.
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Post by cadman on Oct 25, 2023 19:16:07 GMT -5
I have no idea about the seafood business, but due to food delivery becoming big business, a lot of restaurant guys went to just kitchens with no dining, all delivery. This brought in the concept of renting kitchen space in a kitchen warehouse type building.
People order your food you prepare and cook, but just rent the portion of the kitchen you need. The owners handle permitting and such related to the kitchen and you just get your business license.
Pretty neat concept. Makes it easier for small operator who doesn't have the capital to run a full restaurant.
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Post by richm on Oct 27, 2023 15:43:43 GMT -5
Where is Art when you need him?
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Post by pinman on Oct 30, 2023 21:49:41 GMT -5
My Dads grove foreman used to sell Raccoons he'd shoot to the grove workers. Had to leave one foot intact to prove they werent gettin a cat. There were probably regulations that should have been involved but it was just a simple transaction among acquaintances and by word of mouth.......
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Post by richm on Nov 1, 2023 7:51:34 GMT -5
What I want to know is why if someone can catch fish, why the first thing they want to do is sell the fish. Why does everything turn into a money grab?
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Post by 4ward on Nov 2, 2023 12:00:47 GMT -5
My Dads grove foreman used to sell Raccoons he'd shoot to the grove workers. Had to leave one foot intact to prove they werent gettin a cat. There were probably regulations that should have been involved but it was just a simple transaction among acquaintances and by word of mouth....... We sold them the same way to a local meat market when I was in high school. $5 a piece. I learned many years later that my future FIL sold mullet to the same meat market on occasion. Mid 80’s. Things were different then. Probably still not legal but nobody gave a shit. |
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Post by stc1993 on Nov 5, 2023 15:30:30 GMT -5
My mother's boyfriend did the same with rabbits $1 each back in the 60s. He was a block mason back when they were building houses for Cape Canaveral.
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Post by misterjr on Nov 18, 2023 17:50:21 GMT -5
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Post by anumber1 on Nov 25, 2023 16:28:49 GMT -5
late to this..
1. SPL (saltwater products license) with an RS (restricted species endorsment).
2. state seafood wholesale and retail products license and registered with the FWRI trip tickets program.
you have to sell you catch to yourself (wholesale) and generate a trip ticket, then sell your catch back to your retail and generate a receipt.
3. Some type of Fl dept of Ag, license/inspections to clean/prepare/cook your fish (prolly fall under HACCP regs).
4. County retail/occupational license..
I hold all the three product licenses in order to sell live blue crabs to the public.
I do not prepare product for sale, cleaned or cooked
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Post by whitebacon on Jan 24, 2024 10:50:51 GMT -5
Finally!!!!.....took a whole thread to explain why I moved away!!!!!!
It's a horrible country when you have to get a permission slip to take a shit in your own bathroom
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Post by mackeralsnatcher on Jan 26, 2024 15:37:32 GMT -5
Yea but at least here we have functioning bathrooms.  |
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Post by jmarkb on Feb 2, 2024 21:58:01 GMT -5
late to this.. 1. SPL (saltwater products license) with an RS (restricted species endorsment). 2. state seafood wholesale and retail products license and registered with the FWRI trip tickets program. you have to sell you catch to yourself (wholesale) and generate a trip ticket, then sell your catch back to your retail and generate a receipt. 3. Some type of Fl dept of Ag, license/inspections to clean/prepare/cook your fish (prolly fall under HACCP regs). 4. County retail/occupational license.. I hold all the three product licenses in order to sell live blue crabs to the public. I do not prepare product for sale, cleaned or cooked Hey Art, didn't the SPL used to be issued for non commercial fishermen that allowed them to sell fish to the markets. I think it limited the amount of sales to $2500.00 a year. |
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Post by GaryS on Feb 19, 2024 5:49:55 GMT -5
late to this.. 1. SPL (saltwater products license) with an RS (restricted species endorsment). 2. state seafood wholesale and retail products license and registered with the FWRI trip tickets program. you have to sell you catch to yourself (wholesale) and generate a trip ticket, then sell your catch back to your retail and generate a receipt. 3. Some type of Fl dept of Ag, license/inspections to clean/prepare/cook your fish (prolly fall under HACCP regs). 4. County retail/occupational license.. I hold all the three product licenses in order to sell live blue crabs to the public. I do not prepare product for sale, cleaned or cooked How about stone crabs? Do you cook them or sell them raw? |
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Post by whitebacon on Feb 19, 2024 5:55:45 GMT -5
late to this.. 1. SPL (saltwater products license) with an RS (restricted species endorsment). 2. state seafood wholesale and retail products license and registered with the FWRI trip tickets program. you have to sell you catch to yourself (wholesale) and generate a trip ticket, then sell your catch back to your retail and generate a receipt. 3. Some type of Fl dept of Ag, license/inspections to clean/prepare/cook your fish (prolly fall under HACCP regs). 4. County retail/occupational license.. I hold all the three product licenses in order to sell live blue crabs to the public. I do not prepare product for sale, cleaned or cooked How about stone crabs? Do you cook them or sell them raw? A1 will answer better than I, but I don't believe there is a restriction on selling "cooked" seafood like stone crabs, as long a you possess the correct licence to sell them. I could be wrong. |
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Post by anumber1 on Feb 20, 2024 12:38:15 GMT -5
late to this.. 1. SPL (saltwater products license) with an RS (restricted species endorsment). 2. state seafood wholesale and retail products license and registered with the FWRI trip tickets program. you have to sell you catch to yourself (wholesale) and generate a trip ticket, then sell your catch back to your retail and generate a receipt. 3. Some type of Fl dept of Ag, license/inspections to clean/prepare/cook your fish (prolly fall under HACCP regs). 4. County retail/occupational license.. I hold all the three product licenses in order to sell live blue crabs to the public. I do not prepare product for sale, cleaned or cooked Hey Art, didn't the SPL used to be issued for non commercial fishermen that allowed them to sell fish to the markets. I think it limited the amount of sales to $2500.00 a year. not that I am aware of. |
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Post by anumber1 on Feb 20, 2024 12:41:11 GMT -5
late to this.. 1. SPL (saltwater products license) with an RS (restricted species endorsment). 2. state seafood wholesale and retail products license and registered with the FWRI trip tickets program. you have to sell you catch to yourself (wholesale) and generate a trip ticket, then sell your catch back to your retail and generate a receipt. 3. Some type of Fl dept of Ag, license/inspections to clean/prepare/cook your fish (prolly fall under HACCP regs). 4. County retail/occupational license.. I hold all the three product licenses in order to sell live blue crabs to the public. I do not prepare product for sale, cleaned or cooked How about stone crabs? Do you cook them or sell them raw? I sell them to the fish house raw. Fish house is a state inspected and HACCP approved facility to process (cook) claws. |
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Post by anumber1 on Feb 20, 2024 12:43:50 GMT -5
How about stone crabs? Do you cook them or sell them raw? A1 will answer better than I, but I don't believe there is a restriction on selling "cooked" seafood like stone crabs, as long a you possess the correct licence to sell them. I could be wrong. to sell cooked claws all one needs is a retail license, peddlers license, and a paper trail back to the wholeseller where purchased. |
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Post by Captj on Mar 6, 2024 13:51:27 GMT -5
Back in the 70's & early 80's we sold fish for cash on the barrelhead. Then we were forced to register with the state and supply trip tickets for each trip. Also needed Federal permits for just about all species as well as the state restricted species endorsement to our spl ticket. Got out of it 30 years ago and now that I'm basically retired and fishing every week I thought I would check with the state to see what I needed for an RS license. Not to mention the Federal Permits. It's ridiculous what the gov't wants us to provide both money wise and information wise to catch and sell fish legally. Ultimate cost of purchasing Fed permits and being able to qualify for Fla state RS license is about $80K. Got to sell a lot of fish to cover that expense. Bottom line is the small guy (or girl) is priced out of the picture. Modern life in our "free" state.
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Post by anumber1 on May 18, 2024 15:52:30 GMT -5
Back in the 70's & early 80's we sold fish for cash on the barrelhead. Then we were forced to register with the state and supply trip tickets for each trip. Also needed Federal permits for just about all species as well as the state restricted species endorsement to our spl ticket. Got out of it 30 years ago and now that I'm basically retired and fishing every week I thought I would check with the state to see what I needed for an RS license. Not to mention the Federal Permits. It's ridiculous what the gov't wants us to provide both money wise and information wise to catch and sell fish legally. Ultimate cost of purchasing Fed permits and being able to qualify for Fla state RS license is about $80K. Got to sell a lot of fish to cover that expense. Bottom line is the small guy (or girl) is priced out of the picture. Modern life in our "free" state. qualify for an RS is 5k, prolly can do that with ladyfish and grunts. |
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Post by olmucky on May 19, 2024 6:31:01 GMT -5
I have no idea about the seafood business, but due to food delivery becoming big business, a lot of restaurant guys went to just kitchens with no dining, all delivery. This brought in the concept of renting kitchen space in a kitchen warehouse type building. People order your food you prepare and cook, but just rent the portion of the kitchen you need. The owners handle permitting and such related to the kitchen and you just get your business license. Pretty neat concept. Makes it easier for small operator who doesn't have the capital to run a full restaurant. Never heard of that. Interesting. I imagine their are many people who could benefit from having a facility like that @ |
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Post by cyclist on May 21, 2024 13:25:30 GMT -5
I have no idea about the seafood business, but due to food delivery becoming big business, a lot of restaurant guys went to just kitchens with no dining, all delivery. This brought in the concept of renting kitchen space in a kitchen warehouse type building. People order your food you prepare and cook, but just rent the portion of the kitchen you need. The owners handle permitting and such related to the kitchen and you just get your business license. Pretty neat concept. Makes it easier for small operator who doesn't have the capital to run a full restaurant. Never heard of that. Interesting. I imagine their are many people who could benefit from having a facility like that @
Cool organization in Gville.
We Are Working Food
A non-profit organization established in 2012 working towards a just and resilient local food community where all flourishing is mutual. Our core programs: seed, youth and kitchen help us achieve our mission.
Kitchen Program
Shared commercial kitchen rental + dry, cold, and frozen storage facilities
Youth Program
Holistic, hands-on garden and culinary programs
Seed Program
Regionally adapted seeds, education and research
Lots of local heirloom seeds for sale and other stuff
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Post by cadman on May 21, 2024 14:23:33 GMT -5
I have no idea about the seafood business, but due to food delivery becoming big business, a lot of restaurant guys went to just kitchens with no dining, all delivery. This brought in the concept of renting kitchen space in a kitchen warehouse type building. People order your food you prepare and cook, but just rent the portion of the kitchen you need. The owners handle permitting and such related to the kitchen and you just get your business license. Pretty neat concept. Makes it easier for small operator who doesn't have the capital to run a full restaurant. Never heard of that. Interesting. I imagine their are many people who could benefit from having a facility like that @ i saw a "restaurant" on Door Dash and could not figure out where it was. Then I found out there is market for "ghost kitchens" which are shared kitchens where a chef can market their product for the food delivery services like Door Dash and such. |
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