Posts Tagged ‘Chris Sannito’
Smoked Seafood School 2019
Note date change: October 17–18 This 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. Lectures and hands-on activities led by seafood scientists at the Kodiak…
Read MoreFairbanks Daily News-Miner: Fungus-based Styrofoam substitute to ship fish
A biologist and an engineer based in Anchorage have developed a substitute insulator made with biodegradable mushroom tissue. This week, Alaska Sea Grant was helping to measure the material’s thermal properties at the Kodiak Seafood and Marine Science Center.
Read MoreCan mushrooms replace Styrofoam and keep the oceans cleaner?
A University of Alaska Anchorage researcher who hopes to curb ocean pollution thinks fungi might have a useful role to play. Philippe Amstislavski, an associate professor of public health at UAA, is experimenting with using mushrooms to create biodegradable insulation, shipping material and other environmentally friendly products. Alaska Sea Grant, a partnership between the National…
Read MoreLearning from a master smoker
The two-day Smoked Seafood School, run by Alaska Sea Grant and the Manufacturing Alaska Extension Partnership, is taught by seafood technology specialist Chris Sannito.
Read MoreSmoked Seafood School attracts students from Alaska and beyond
One of Alaska Sea Grant’s most popular workshops is coming up next month. Our Smoked Seafood School will be held in Kodiak on October 11 and 12. It’s the fourth time we’ve held the class and only two seats remained open as of late September. The class is taught by Alaska Sea Grant’s Chris Sannito,…
Read MorePopular online direct marketing class returning this fall
The popular class, Introduction to Starting and Operating a Seafood Direct Marketing Business, taught via distance delivery is being offered again by Alaska Sea Grant over two weeks in October and November 2018. The course, designed for fishermen who may have no previous experience in direct marketing their catch, teaches the development and management of a…
Read MoreKMXT: Graduate student experiments with extending shelf life and safety of cooked crab
An Alaska Seafood Marketing Institute and Sea Grant graduate student intern is looking at how to extend the shelf life of cooked Dungeness crab and make it safer to eat.
Read MoreSeafood leadership training strengthens industry
Learning to lead effectively is key for employees who want to advance in their companies. Alaska Sea Grant has trained nearly 100 mid-level managers over the past 10 years at the Alaska Seafood Processing Leadership Institute to ensure the industry grows and remains strong. “The 2018 graduates overall seemed exceptionally motivated, energetic and eager to…
Read MoreMixing science with traditional knowledge, researchers hope to get seal oil on the menu
In 2016 the Alaska Department of Environmental Conservation recommended Alaska Sea Grant seafood specialists Chris Sannito and Brian Himelbloom pay a visit to Kotzebue, to evaluate the traditional process of rendering seal oil from blubber chunks. Seal oil has sustained indigenous people of Alaska for thousands of years and is an important traditional food for…
Read MoreAlaska Sea Grant helps get new fish plant rolling
A new fish plant opened this month in Hydaburg, a village in Southeast Alaska trying to revive its seafood industry. Haida Wild Alaska Seafood is located in a former cold storage that hasn’t operated in nearly three decades but is now bustling with activity as the commercial fishing season goes into full swing. Hydaburg is…
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