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Smoked Seafood School 2019

October 17October 18

$310

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

Details

Start:
October 17
End:
October 18
Cost:
$310
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Organizer

Chris Sannito
Phone:
907-539-2012
Email:
csannito@alaska.edu

Venue

Kodiak Seafood and Marine Science Center
118 Trident Way
Kodiak, AK 99615 United States
+ Google Map
Phone:
907-486-1500
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