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Smoked Seafood School 2019

October 17, 2019October 18, 2019


Alaska Sea Grant Alaska Seafood School logoNote 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


October 17, 2019
October 18, 2019
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Chris Sannito


Kodiak Seafood and Marine Science Center
118 Trident Way
Kodiak, AK 99615 United States
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