This online workshop is for anyone interested in smoking and processing fish, including fish–smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators.

Seafood scientists at the Kodiak Seafood and Marine Science Center will cover the principles of fish smoking, modern smoke oven operation, safety of smoked products, brining, cold smoking, hot smoking, salmon jerky production, and preparation of fish sausage.

Smoked Seafood School 2020 will take place online, and will include discussion and live presentations from representatives of food processing equipment manufacturers.

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