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UAF Kodiak Center Offers Help to Aspiring Seafood Smokers

KODIAK, Alaska—Alaskans love to eat fish—fried, steamed, baked, barbequed, you name it. But smoked is perhaps the most truly Alaskan way to eat fish.  An Alaska dinner party will almost always have some sort of smoked salmon, perhaps a fillet or a cracker dip, as an appetizer.

If you’d like to learn how to smoke your own fish, or turn your favorite smoking recipe into a profitable enterprise, experts at the UAF Kodiak Seafood and Marine Science Center are planning a workshop for you.

Smoking and Salting Fish for Fun and Profit is a workshop for anyone interested in smoking and salting fish, including home fish-smoking enthusiasts, small smokehouse operators, fishermen interested in direct marketing their fish, and commercial operators.

The workshop is scheduled for November 14-16, 2012, at the UAF Kodiak Seafood and Marine Science Center.

Workshop instructors will present talks and engage participants in hands-on activities related to the principles of fish smoking, safety of smoked products, preparation of fish sausage, salting and drying, brining, filleting sockeye for curing, as well as cold and hot-smoking of chum and silver salmon and black cod.

Workshop instructors are Alexandra Oliveira, associate professor at the UAF School of Fisheries and Ocean Sciences and seafood chemist with the Alaska Sea Grant Marine Advisory Program (MAP); Brian Himelbloom, UAF/SFOS associate professor and MAP seafood microbiologist; Charles Crapo, UAF/SFOS professor and MAP seafood technology specialist; and Chris Sannito, CEO of Kodiak-based Sun’aq Tribal Enterprises, which owns Kodiak Island WildSource, a premium Alaskan seafood business.

The registration fee is $240.00. Interested people can learn more and register online at www.MarineAdvisory.org

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