Workshop Schedule
Smoked Seafood for Fun and Profit

Thursday, February 16, 2012
1:00 - 1:45 pm Lecture: Principles of Fish Smoking (Chuck Crapo)
1:45 - 2:30 pm Lecture: Safety of Smoked Products (Brian Himelbloom)
3:00 - 3:20 pm Coffee Break
3:20 - 5:30 pm

Hands-on Activities

Preparing Sockeye for Cold-Smoking (Chuck Crapo)

Preparing Coho for Hot-Smoking (Chuck Crapo)

Drying Pacific Cod (Peter Bechtel)
5:45 - 7:00 pm Visit to Kodiak Brewery (Brian Himelbloom)

Friday, February 17, 2012
9:00 - 10:40 am

Hands-on Activities

Cold-Smoking Sockeye* (Chuck Crapo)

Monitoring Pacific Cod Drying (Peter Bechtel)
10:40 - 11:00 am Coffee Break
11:00 - 11:30 pm

Lecture: Fish Sausage (Alex Oliveira)
11:30 - 12:30 pm

Hands-on Activities

Preparing Pink Salmon Sausage (Alex Oliveira, Brian Himelbloom)
12:30 - 1:30 pm Lunch Provided @ FITC
1:30 - 3:30 pm

Hands-on Activities

Preparing Pink Salmon Sausage (Continued)
3:30 - 3:50 pm Coffee Break
3:50 - 5:30 pm

Hands-on Activities

Packaging Cold-Smoked Sockeye* (Chuck Crapo)

Hot-Smoking Coho** (Chuck Crapo)
 

Dinner on your own

Saturday, February 18, 2012
9:00 - 10:40 am

Hands-on Activities

Monitoring Pacific Cod Drying (Peter Bechtel)

Determining Water Phase Salt and Water Activity in Cold and Hot-Smoked Products (Chuck Crapo, Alex Oliveira)
10:40 - 11:00 am Coffee Break
11:00 - 12:30 pm

Hands-on Activities

Cold Smoking Pink Salmon Sausage (Alex Oliveira)
12:30 - 1:30 pm Lunch Provided @ FITC (Tasting Smoked Products)
1:30 - 3:30 pm

Hands-on Activities

Canning Smoked Products to Take Home (Alex Oliveira)

Packaging Dried Pacific Cod (Peter Bechtel)
3:30 - 3:50 pm Coffee Break
4:00 - 5:30 pm Visit to one of the Local Smokehouses (Chuck Crapo, Brian Himelbloom)
5:30 - 6:00 pm Workshop Certificate and Take-home Product Pick-up (Alex Oliveira)
  Dinner on your own

* We'll also cold-smoke Kodiak-harvested weathervane scallops

**We'll also hot-smoke either sablefish or Pacific halibut