Smoked seafood school offered in Kodiak

September 3, 2015

Photo by Chris Sannito. The production of smoked chum salmon will be taught during a three-day course in Kodiak.

The Alaska Sea Grant Marine Advisory Program is offering a three-day smoked seafood school in Kodiak, Oct. 7-9.

Chris Sannito, Marine Advisory seafood technology specialist, and John Springer, from Enviro-Pak in Clackamas, Oregon, will lead lectures and hands-on activities. The class will be held at the Kodiak Seafood and Marine Science Center, a branch of the University of Alaska Fairbanks School of Fisheries and Ocean Sciences.

“Participants will have the opportunity to experiment with a variety of Alaskan species and smoked seafood forms,” Sannito said. “About half the time will be devoted to hands-on activities in the KSMSC pilot plant while the rest of the time they will hear lectures from a variety of speakers.”

Topics will include principles of fish smoking, the safety of smoked products and 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 short course is for people 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.

For registration go to http://seagrant.uaf.edu/map/workshops/2015/smoking-seafood/.

ADDITIONAL CONTACT: Chris Sannito, 907-486-1535, csannito@alaska.edu