Smoked Seafood School
UAF Kodiak Seafood and Marine Science Center, 118 Trident Way
October 12–13, 2017
Contact: Chris Sannito, email@example.com • 907-486-1535
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 salmon roe for production of ikura.
Maximum workshop capacity is 20 participants, and minimum number of participants is 10. The registration fee is $270.00. Participants will receive a certificate upon completion of the workshop.
This workshop is provided as a partnership between Alaska Sea Grant and the Manufacturing Alaska Extension Partnership which is part of the National Institute of Standards and Technology national network.