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DTSTART;VALUE=DATE:20221013
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SUMMARY:Smoked Seafood School — October 2022
DESCRIPTION:9:00 am–4:00 pm Alaska Time\, each day \nThis 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. \nSeafood 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. \nSeminar will include live discussion and presentations from manufacturer representatives of food processing equipment. \nMaximum workshop capacity is 20 participants. Participants will receive a certificate upon completion. \n  \nRegister for the course \n  \n\nCourse instructor: Chris Sannito\, Seafood Technology Specialist\nAlaska Sea Grant Marine Advisory Program\nKodiak Seafood and Marine Science Center \n  \n  \n \n 
URL:https://alaskaseagrant.org/event/smoked-seafood-school-october-2022/
LOCATION:Kodiak Seafood and Marine Science Center\, 118 Trident Way\, Kodiak\, AK\, 99615\, United States
CATEGORIES:Alaska Seafood School,seafood processing
ATTACH;FMTTYPE=image/jpeg:https://alaskaseagrant.org/wp-content/uploads/2022/07/smoked-salmon.jpg
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