Smoked Seafood School — October 2022
October 13–October 14$310
1:00–4:00 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.
Course instructor: Chris Sannito, Seafood Technology Specialist
Alaska Sea Grant Marine Advisory Program
Kodiak Seafood and Marine Science Center