There are Four Parts to seafood smoking training and development. To find out what they are click here.

 

Fish Smoking OLM

Limits and liabilities

Introduction

Segment 1 - Fish spoilage

Segment 2 - Preservation action of salt and smoke

Segment 3 - Raw material selection and preparation

Segment 4 - The salting, brining and smoking processes

Segment 5 - Smoking kilns

Segment 6 - Product handling and packaging

SAQ Answers

Other information

Grimsby Traditional Smoked Fish

Seafish Publications and datasheets - use the Ref no or ISBN number to search the database.

For example:

Publication: PAH's - Report on Seafish survey of UK seafood smoking businesses and products
Author: R. Watson, W. Denton, M. Anyadiegwu
Date: January 2003

Ref No: SR557 ISBN: 0903941813

 

Other Publications/Sources

FAO Document Repository

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD
TORRY RESEARCH STATION
TORRY ADVISORY NOTE - Full List of TORRY Advisory Notes

No. 82 (revised) Hot Smoking of Fish

No 14 (revised) Smoked Fish - Retailers

No. 9 Smoked White Fish - Producers

 
Seafood Smoking by eLearning

A guide to the process, technology and underlying science of smoking seafood and salmon.

Available Now - Seafood Smoking eLearning Programme (SeLP)

You may wish to start with this open learning module first

Here is a pdf of our older, entry level fish smoking open learning module, the perfect primer for anyone wishing to tackle the more advanced eLearning programme. This document is a scanned pdf of a printed copy and consequently the quality is not as high as we may otherwise have wished. The links are on the left.

To go straight to the SeLP Start Page click the start button.

For a brief guide to SeLP click here
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