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DTSTART;VALUE=DATE:20191017
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DTSTAMP:20260503T210527
CREATED:20190531T180816Z
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UID:5769-1571270400-1571443199@alaskaseagrant.org
SUMMARY:Smoked Seafood School 2019
DESCRIPTION:Note date change: October 17–18 \nThis two-day 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. Participants will receive a certificate upon completion of the workshop. \nLectures and hands-on activities led by seafood scientists at the Kodiak Seafood and Marine Science Center will include: \n\nprinciples of fish smoking\nsafety of smoked product\nbrining\nfilleting sockeye for curing and cold smoking\nhot-smoking chum\, coho\, and black cod\npreparation of fish sausage.\n\nThe workshop\, which typically sells out\, is limited to 20 participants\, with a minimum of 10. Workshop organizers feel it is important that each participant has the opportunity to actively participate in every hands-on activity in the KSMSC pilot plant. \nParticipants must wear closed-toe shoes (preferably waterproof) at the pilot plant. Aprons\, gloves and hairnets will be provided. \nThis workshop is a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership\, part of the National Institute of Standards and Technology national network. \n \nRegister for the course
URL:https://alaskaseagrant.org/event/smoked-seafood-school-2019/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ORGANIZER;CN="Chris Sannito":MAILTO:csannito@alaska.edu
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