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

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

Chris has taught Alaska Seafood School courses in seafood processing and safety since 2015. He helps businesses develop new products, and has worked extensively in quality assurance for seafood processors.

Instructor: John Springer, Northwest Territory Manager
Handtmann, Inc.

John spent more than 11 years working for Enviro-Pak Smokeoven Company, designing innovative and successful smoke generators tailored for the commercial smoking industry, and traveling around the world to teach the mechanics, performance nuances, and artistry of smoking. For over a decade, he has helped educate smoking enthusiasts and professionals at the Alaska Sea Grant Smoked Seafood School.