The workshop is for anyone interested in smoking and processing fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators. Participants will receive a certificate upon completion of the workshop.

Lectures and hands-on activities will include:

• principles of fish smoking
• safety of smoked product
• brining
• filleting sockeye for curing and cold smoking
• hot-smoking chum, coho, and black cod
• preparation of fish sausage
• processing of salmon roe for production of ikura

Maximum workshop capacity is 20 participants, and minimum number of participants is 10. Workshop organizers feel it is important that each participant has the opportunity to actively participate in every hands-on activity in the KSMSC pilot plant.

Participants must wear closed-toe shoes (preferably waterproof) at the pilot plant. Aprons, gloves and hairnets will be provided.

This workshop is provided as a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership which is part of the National Institute of Standards and Technology national network.

The workshop is currently fully enrolled. To be included on a waitlist in the event of last-minute cancellations, contact Chris Sannito (information below).

Register for the course