9:00 am–4:00 pm Alaska Time, each day

This 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.

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.

Seminar will include live discussion and presentations from manufacturer representatives of food processing equipment.

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

Register for the course

Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center