Note date change: October 17–18

This two-day 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 led by seafood scientists at the Kodiak Seafood and Marine Science Center 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.

The workshop, which typically sells out, is limited to 20 participants, with a minimum of 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 a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership, part of the National Institute of Standards and Technology national network.

Register for the course