Workshop Schedule
Smoking and Salting Fish for Fun and Profit

Wednesday, September 4, 2013

8:00 - 9:00 am Lecture: Safety of smoked seafood products (Brian Himelbloom)
9:00 - 10:30 am Lecture: Principles of fish smoking (Alex Oliveira)
10:00 - 10:30 am Lecture: Measuring water-phase salt (Brennan Smith)
10:30 - 11:00 am

Coffee Break with light snacks - KSMSC Foyer

11:00 - 11:30 pm Lecture: Production of salmon sausage (Brennan Smith)
11:30 - 12:00 pm Lecture: Principles of roe processing (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 - 6:30 pm

Hands-on Activities - KSMSC Pilot Plant
Handling fish and brining (coho, chums, black cod) for hot-smoke; Processing salmon roe (Ikura)

  Dinner on your own
 

NOTE: KSMSC will provide transportation to and from Best Western Kodiak-Inn (www.kodiakinn.com) Wed through Fri. Van pick-up time is 7:45 am at the Kodiak-Inn lobby

Thursday, September 5, 2013

8:00 - 10:30 am

Hands-on Activities – KSMSC Pilot Plant
Hot-smoking chum, coho, and black cod using a commercial-type smokehouse and a small print home-smoker

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

Hands-on Activities – KSMSC Pilot Plant
Filleting sockeye for curing & cold-smoking; Cold-smoking ikura

1:00 - 2:00 pm Lunch @ KSMSC Foyer
2:00 - 6:00 pm Hands-on Activities – KSMSC Pilot Plant
Making salmon sausage; Cold-smoking sockeye and black cod (commercial-type smokehouse)
6:00 - 7:00 pm

Social hour at the Kodiak Brewery (Optional). Transportation provided.

Friday, September 6, 2013

9:00 - 11:00 am

Hands-on Activities - KSMSC Pilot Plant
Determining water-phase salt in smoked fish samples

11:00 - 12:00 pm

Packaging cold-smoked products; Distribution of take-home products from all hands-on Activities – Pilot Plant

12:00 - 2:00 pm

Lunch and taste testing products produced during workshop @ KSMSC Foyer

2:30 - 3:00 pm

Classroom time: Reviewing smokehouse temperature and times for cold- and hot-smoked processes, and discussion of water-phase salt results and sharing recipes developed by attendees

3:00 - 3:30 pm

Distribution of workshop certificates

3:30 - 5:00 pm

Visit to local smokehouse. Transportation provided.