9:00 am–3:00 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.

(Kodiak Island Borough residents should contact Marc Solano for discount instructions.)

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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.