Smoked Seafood School 2019
UAF Kodiak Seafood and Marine Science Center, 118 Trident Way
October 17–18, 2019
Contact: Chris Sannito, email@example.com • 907-539-2012
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; and preparation of fish sausage.
Maximum workshop capacity is 20 participants, and minimum number of participants is 10. The registration fee is $310. 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.This workshop has ended.