Smoked Seafood School - January 2021
virtual
January 28–29, 2021
1:00 pm–4:00 pm
Contact: Chris Sannito, csannito@alaska.edu • 907-539-2012
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, modern smoke oven operation, safety of smoked products, brining, cold smoking, hot-smoking, salmon jerky production and preparation of fish sausage.
THE FORMAT THIS YEAR WILL BE ONLINE. Seminar will include live discussion and presentations from manufacturers representatives of food processing equipment.
Seafood scientists at the Kodiak Seafood and Marine Science Center will lead lectures and hands-on activities that include the principles of fish smoking, modern smoke oven operation, safety of smoked products, brining, cold smoking, hot-smoking, salmon jerky production and preparation of fish sausage.
THE FORMAT THIS YEAR WILL BE ONLINE. Seminar will include live discussion and presentations from manufacturers representatives of food processing equipment.
Maximum workshop capacity is 20 participants, and minimum number of participants is 10. The registration fee is $100. 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.
