Smoked Seafood School 2022
Kodiak Seafood and Marine Science Center
Kodiak, Alaska
October 13–14, 2022
9:00 am–4:00 pm
Contact: Caleb Taylor, caleb.taylor@alaska.edu • 907-486-1517
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.
Seminar will include live discussion and presentations from manufacturer representatives of food processing equipment.
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.
This workshop has ended.
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.
Seminar will include live discussion and presentations from manufacturer representatives of food processing equipment.
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.
