Smoked Seafood for Fun and Profit

Kodiak Inn, Best Western
Kodiak, Alaska
February 16–18, 2012

Contact: Alex Oliveira, acoliveira@alaska.edu

This workshop offers both lectures and hands-on activities led by seafood scientists at the Fisheries Industrial Technical Center in Kodiak, Alaska. Areas covered will include the principles of fish smoking, safety of smoked products, preparation of fish sausage, pink salmon sausage, cold-smoked sockeye and hot-smoked coho (see schedule for complete list of activities). The instructors for this workshop will be Dr. Alexander Oliveira (Seafood Chemistry), Dr. Brian Himelbloom (Seafood Microbiology), Dr. Charles Crapo (Seafood Quality and Processing), and Dr. Peter Bechtel (Lead Scientist ARS/USDA).

Early Bird Fee: $200.00 (Registration by January 12, 2012)
Student Fee: $160
Regular Fee: $280 (Registration after January 12, 2012)