About the International Smoked Seafood Conference & Workshop
The International Smoked Seafood Conference and Workshop will address the need for information based on the value and popularity of smoked products. Please see below as well as links at left for more information.
In this document
- Conference lodging
- Workshop lodging
- Workshop agenda
- Registration information
- Travel grants
- Steering committee
- Technical program committee
- Contact information
International Smoked Seafood Conference
The intent of the conference is to help the smoked seafood industry:
- Compete in changing markets
- Meet regulatory requirements
- Develop successful products
- Learn about equipment and packaging innovations
Speakers with expertise from the processing industry, academia, regulatory agencies and suppliers will share information on smoking topics such as:
- Safety of food products, including C. botulinum, S. aureus, L. monocytogenes, histamine, parasites and use of bacteriophage
- State, federal and international regulations
- Production information, including calculating yields, shelf stability, new products
- Ingredients and processing aids, including use of carbon monoxide and types of wood
- Quality of incoming raw material and outgoing product
- Marketing for large and small processors
The conference will include an exhibition where vendors can share the latest news in smoking equipment, packaging materials and ingredients.
Smoked Seafood Workshop
The three-day workshop following the conference offers participants hands-on experience in a well-established processing facility. Participants will gain practical knowledge with three different brands of smoking ovens. The workshop includes hot smoking, cold smoking, and jerky made from salmon and halibut. Talks will be given on quality, sanitation and regulations. There will be ample time for questions and answers with smoking experts.
The conference will be held at the Hotel Captain Cook. The Captain Cook offers very nice accommodations with wireless Internet in meeting and guest rooms. There are a variety of guest amenities, including a café, fine dining, business center, health club, swimming pool, and whirlpool. Most guest rooms have great views.
Guest room accommodations are available for conference participants at a special rate of $95.00 per night, single or double occupancy. Add 12% tax to all room prices.
Housing alternatives during the smoked seafood workshop at Indian Valley Meat:
- Stay in Anchorage and drive yourself—the Captain Cook conference rate is good for three days after the conference.
- Stay at Indian Valley Meats in one of the dormitory beds. You will bunk with 3 or 5 other people and the bathroom is down the hall.
- Brown Bear Motel, 907-653-7000, is one mile from Indian Valley Meats; $40/night, 6 rooms, no TV or Internet, nearest restaurant is Bird Ridge or in Girdwood.
- Bird Ridge Motel, 907-653-0100 or 866-663-0100, http://www.birdridge.com, is 1.5 miles from Indian Valley Meats; $49/night, 9 rooms, refrigerator and microwave, TV but no cable, extensive video library, cafe and bakery open for breakfast and lunch, dinner on request, no Internet.
- Alyeska Prince at Alyeska Ski Resort, 800-880-3880, http://www.alyeskaresort.com, is 18 miles from Indian Valley Meats; $130/night but there are package deals and Alaska rates available, 302 rooms, full service hotel, spa, ski resort, and restaurants.
- Other options can be found at http://www.girdwoodchamber.com/.
Attendees will be split into two groups. Each group will spend a half day in the plant and a half day in the classroom.
Plant: Hot Smoked Products—Doug Drum
Lecture: Regulations—Jim Vik and Ernest Thomas
Plant: Cold Smoked Products—Doug Drum
Lecture: Quality, Sanitation, Processing—Chuck Crapo and Don Kramer
Plant: Jerky Products—Doug Drum
Lecture: Marketing and Business—Lewis Shuckman and Matt Tullar
The conference, workshop and tradeshow registration fees are:
If paid by Feb. 12
After Feb. 12
|Workshop, off-site housing||
|Workshop, on-site housing||
|Trade show (per 8-foot table)||
The conference fee covers a continental breakfast, a light lunch, and break refreshments daily; a catered reception; conference materials; and the published proceedings book. You are urged to register and pay your fees in advance so that adequate materials are available.
There are two options for workshop participants. The workshop registration fee with off-site housing includes lunch and dinner, and all workshop materials (including fish for smoking processes). The workshop registration fee with on-site dormitory-style housing includes breakfast, lunch, dinner, housing, and all workshop materials (including fish for smoking processes).
Make checks payable to Alaska Sea Grant College Program (money order or US funds check from US bank). Visa and MasterCard are also accepted. If it becomes necessary to cancel your registration, fees will be refunded at 75% if notice is received by Feb. 23.
You can register online for the conference using our secure form, or if you prefer, fill out and return our printable registration form to the conference coordinator. If you have any questions or need further information, please see the contact information at the bottom of this page.
Full and partial travel grants are available to a limited number of applicants. Please complete and fax a travel grant application [PDF; 21 KB] by Friday, February 2. Applicants will be notified of acceptance by Wednesday, February 7.
Alaska Sea Grant will publish a proceedings book, including full papers based on oral and poster presentations, soon after the conference.
- Alaska Fisheries Development Foundation
- Alaska Sea Grant
- Alaska Seafood Marketing Institute
- California Sea Grant
- Pollock Conservation Cooperative Research Center
- PURAC America Inc.
- State of Alaska Fisheries Revitalization Strategy
- Washington State University Extension and University of Minnesota Center for Farm Financial Management
Additional sponsors welcome.
- Liz Brown, Don Kramer, and Sunny Rice, Alaska Sea Grant Marine Advisory Program
- Sherri Pristash, Alaska Sea Grant College Program
- Pamela Tom, California Sea Grant Extension Program
- Don Kramer—co-chair, Alaska Sea Grant Marine Advisory Program, University of Alaska Fairbanks
- Pamela Tom—co-chair, California Sea Grant Extension Program, University of California Davis
- Jeff Berger, Deep Creek Custom Packing
- Barbara Blakistone, National Fisheries Institute
- Liz Brown, Alaska Sea Grant Marine Advisory Program, University of Alaska Fairbanks
- Jim Browning, Alaska Fisheries Development Foundation
- Bob Collette, National Fisheries Institute
- Chuck Crapo, Alaska Sea Grant Marine Advisory Program, University of Alaska Fairbanks
- George Flick, Virginia Polytechnic Institute
- Ken Gall, New York Sea Grant, Cornell University
- Kenny Lum, Food Products Association
- Duane McIntire, Ocean Beauty Seafood, Inc.
- Russ Miget, Texas Sea Grant, Texas A&M University
- Randy Rice, Alaska Seafood Marketing Institute
- Tom Rippen, Maryland Sea Grant, University of Maryland
- Lewis Shuckman, Shuckman's Fish Company & Smokery
Sherri Pristash, Conference Coordinator
Alaska Sea Grant College Program
907-474-6701 voice • 907-474-6285 fax