Smoked Seafood School
KSMSC
Kodiak, Alaska
May 4–5, 2023
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.
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.
Maximum workshop capacity is 20 participants. The registration for all Kodiak Island Borough residents is free. Participants will receive a certificate upon completion of the workshop.
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