Smoked Seafood School — January 2021
January 28–January 29$100
Time: 1–4 pm AKST
This two-day 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.
The January 2021 Smoked Seafood School will be held online over two days, three hours each day, and will include discussion and live presentations from representatives of food processing equipment manufacturers. The class is limited to 20 participants.