Smoking Alaska Seafood for Fun and Profit
Kodiak Seafood and Marine Science Center
August 25–27, 2014
Contact: Alex Oliveira, firstname.lastname@example.org • 907-486-1530
Seafood scientists at the Kodiak Seafood and Marine Science Center will lead lectures and hands-on activities that 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.
Maximum workshop capacity is 15 participants, and minimum number of participants is 10. The registration fee is $270.00.