Smoked Seafood School 2022
Kodiak Seafood and Marine Science Center
October 13–14, 2022
1:00 pm–4:00 pm
Contact: Caleb Taylor, email@example.com • 907-486-1517
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.