Smoked Seafood School

UAF Kodiak Seafood and Marine Science Center, 118 Trident Way
Kodiak, Alaska
October 12–13, 2017

Contact: Chris Sannito, csannito@alaska.edu • 907-486-1535

This workshop is for anyone interested in smoking and processing fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators.

Seafood scientists at the Kodiak Seafood and Marine Science Center will lead lectures and hands-on activities that include the principles of fish smoking; safety of smoked products; brining; filleting sockeye for curing and cold smoking; hot-smoking chum, coho, and black cod; preparation of fish sausage; and processing salmon roe for production of ikura.

Maximum workshop capacity is 20 participants, and minimum number of participants is 10. The registration fee is $270.00. Participants will receive a certificate upon completion of the workshop.

This workshop is provided as a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership which is part of the National Institute of Standards and Technology national network.

Register now

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