Smoked Seafood School
Kodiak Seafood and Marine Science Center (KSMSC)
Instructors: Chris Sannito and Brian Himelbloom
About the Smoked Seafood School
The 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. Participants will receive a certificate upon completion of the workshop.
Lectures and hands-on activities will include
- principles of fish smoking
- safety of smoked product
- filleting sockeye for curing and cold smoking
- hot-smoking chum, coho, and black cod
- preparation of fish sausage
- processing of salmon roe for production of ikura
Please see the sample agenda [PDF; 122 KB] for more details.
Maximum workshop capacity is 15 participants, and minimum number of participants is 10. Workshop organizers feel it is important that each participant has the opportunity to actively participate in every hands-on activity in the KSMSC pilot plant.
Participants must wear closed-toe shoes (preferably waterproof) at the pilot plant. Aprons, gloves and hairnets will be provided.
Contact for workshop agenda and activities
Chris Sannito, 907-486-1535, firstname.lastname@example.org
Contact for payment and registration questions
Marine Advisory Program office, 907-274-9691 or email@example.com