Introduction to Seafood Processing
A five-day intensive class for anyone interested in the seafood processing business. Part lecture, part hands-on, the class will cover food safety, food quality, regulations, fish handling by species, bleeding, dressing, heading, chilling and freezing fish, product forms, hot and cold fish smoking, jerky production, packaging and business considerations. Instructors are Dr. Chuck Crapo, and Dr. Quentin Fong, Sea Grant Marine Advisory Program, University of Alaska Fairbanks.
If you are interested in bringing this workshop to your community, please contact
Chuck Crapo - 907-486-1515 or dfcac@uaa.alaska.edu
Course outline:
Mon |
Tue |
Wed |
Thu |
Fri |
|
AM |
Introduction to Seafood Processing What It Takes To Be a Seafood Processor Food Safety Food Quality Regulations Processing Operations Responding to Market Demands Seafood Quality Causes of Quality Loss Major Defects Gaping Bruising |
Fish Handling Fish Characteristics Salmon Halibut Cod Effects of Handling Raw Material Changes Catch Storage Processing Freezing Chilling Shipping |
Low Temperature Storage of Seafoods Introduction Freezing Frozen Storage Thawing Partial Freezing/Superchilling Freezing Systems |
Chilling Ice RSW CSW Other Systems Packaging and Glazing Shipping Assessment of Frozen and Chilled Products Measuring Temperature |
Processing Options Product Forms Bleeding Dressing/Heading Filleting Pinboning Smoking Portion Control Canning Production Equipment Plant Design Product Flow Scheduling |
PM |
Fish Smoking Introduction Product Preparation Salt and Brines |
Hot Smoking Drying Smoking Processes |
Cold Smoking Packaging Storage |
Jerky Production Quality Control Food Safety |
Business and Economic Considerations How Do I Figure Out if This Makes Sense |
