This workshop is for seafood processors looking to include value-added products in their commercial operations.

A Smoked Seafood School for general enthusiasts, including Kodiak Island Borough residents, is planned for October 2026.

At this workshop for commercial operators, seafood scientists at the Kodiak Seafood and Marine Science Center will lead lectures and hands-on activities that include 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.

The workshop will include presentations and demonstrations of food processing equipment by manufacturer representatives.

Maximum enrollment is 20 participants. Participants will receive a certificate upon completion.

Course instructor: Chris Sannito, Seafood Technology Specialist

Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center

• Seafood processing
• Environmental compliance
• Product development
• Small business operations
• HACCP
• Commercial fish smoking

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Alaska Sea Grant accommodation and code of conduct

Alaska Sea Grant is committed to providing safe and welcoming environments for all who participate in activities, meetings, or events. Accommodation requests related to a disability should be made at least five business days in advance to sea.grant@alaska.edu. Participants and organizers of Alaska Sea Grant-sponsored activities are supported by the Alaska Sea Grant event code of conduct.