Smoked Seafood School 2019
October 10–October 11$310
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
- 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.