Workshop Schedule
Smoking and Salting Fish for Fun and Profit
Wednesday, November 14, 2012 |
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| 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 |
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| 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 |
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Firday, November 16, 2012 |
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| 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 | |
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