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