Smoking and Salting Fish for Fun and Profit
Kodiak Seafood and Marine Science Center
November 14–16, 2012
Contact: Alex Oliveira, email@example.com
This workshop offers both lectures and hands-on activities led by seafood scientists at the Kodiak Seafood and Marine Science Center in Kodiak, Alaska. Areas covered will include the principles of fish smoking, safety of smoked products, preparation of fish sausage, salting and drying, brining, filleting sockeye for curing and cold smoking, hot-smoking chum, coho, and black cod. The instructors for this workshop will be Dr. Alexandra Oliveira (Seafood Chemistry), Dr. Brian Himelbloom (Seafood Microbiology), Dr. Charles Crapo (Seafood Quality and Processing) and Chris Sannito, CEO of Kodiak-based Sun'aq Tribal Enterprises, which owns Kodiak Island WildSource, a premium Alaskan seafood business. This workshop is for anyone interested in smoking and salting fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish and commercial operators.
Registration fee - $240.00