Workshop Schedule
Smoking and Salting Fish for Fun and Profit

Wednesday, November 14, 2012

8:30 - 9:30 am Lecture: Safety of smoked seafood products (Brian Himelbloom)
9:30 - 10:30 am Lecture: Principles of fish smoking (Chuck Crapo)
10:30 - 11:00 am Coffee Break with light snacks - KSMSC Foyer
11:00 - 11:30 am

Lecture: Principles of fish salting and drying (Alex Oliveira)

11:30 - 12:00 pm Lecture: Production of salmon sausage (Alex Oliveira)
12:00 - 1:00 pm Lecture: Production of commercial seafood products - Practical considerations (Chris Sannito)
1:00 - 2:00 pm Lunch - KSMSC Foyer
2:00 - 4:00 pm

Hands-on Activities - KSMSC Pilot Plant

Handling fish for salting (Pacific cod) and brining (coho, chums, black cod)

4:00 - 4:30 pm Coffee Break with light snacks - KSMSC Foyer
4:30 - 6:00 pm

Hands on Activities - KSMSC Pilot Plant

Salting fish (Pacific cod) and brining fish for hot-smoking (coho, chums, black cod)

6:00 - 7:00 pm Social hour at the Kodiak Brewery (Optional)

Thursday, November 15, 2012

8:30 - 10:30 am

Hands-on Activities - KSMSC Pilot Plant

Filleting sockeye and black cod for curing and cold-smoking

10:30 - 11:00 am Coffee Break with light snacks - KSMSC Foyer
11:00 - 1:00 pm

Hands-on Activities - KSMSC Pilot Plant

Hot-smoking chum, coho, and black cod using a commercial-type smokehouse and a small print home-smoker

1:00 - 2:00 pm

Lunch - KSMSC Foyer

2:00 - 4:00 pm

Hands-on Activities - KSMSC Pilot Plant

Making salmon sausage

4:00 - 4:30 pm

Coffee Break with light snacks @KSMSC Foyer

4:30 - 6:00 pm

Hands-on Activities - KSMSC Foyer

Making salmon sausage (cont.); Cold smoking sockeye and black cod (commercial-type smokehouse)

 

Dinner on your own

Firday, November 16, 2012

8:30 - 10:30 am

Hands-on Activities - KSMSC Pilot Plant

Smoking salmon sausage; Determine water-phase salt in smoked fish samples

10:30 - 11:00 am Coffee Break - KSMSC Foyer
11:00 - 1:00 pm

Hands-on Activities - KSMSC Pilot plant

Canning cold-smoked sockeye to take home and jarring pickled fish

1:00 - 2:00 pm Lunch Provided - KSMSC Foyer
2:00 - 4:00 pm

Hands-on Activities - KSMSC Pilot Plant

Determine water activity in salted cod fillets

4:00 - 4:30 pm Classroom time: Reviewing smokehouse temperature and times for cold and hot smoked processes, and discussion of water-phase salt results
4:30 - 6:00 pm Informal tasting of products with complimentary beverages served at KSMSC Foyer. Distribution of workshop certificates and take-home products
  Dinner on your own