Smoking Fish for Fun and Profit
Kodiak Seafood and Marine Science Center
September 4–6, 2013
Contact: Alex Oliveira, email@example.com
This workshop is full, so an August workshop has been added.
This workshop offers both lectures and hands-on activities led by seafood scientists at the Kodiak Seafood and Marine Science Center in Kodiak, Alaska. Areas covered will 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, preparation of fish sausage and processing of salmon roe for production of ikura. The instructors for this workshop will be Alexandra Oliveira, Brian Himelbloom, Brennan Smith and Chris Sannito. 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. The registration fee is $240.00.