Basic Fish Smoking
This course is delivered face to face to small groups over two days. It involves the use of an AFOS Microkiln for the hot and cold smoking of fish. The actual species smoked may vary from course to course. Usually we are able to cold smoke cod or haddock (undyed), salmon and hot smoke mackerel and occasionally other species. Unfortunately, it is currently not available, however we hope to restart delivery as soon as possible. Please contact us for latest news on availability, using the contact details further down on this page.
- This course is suitable for individuals working in fish smoking, seeking employment or even interested in setting up their own business.
- It is a two day taught course that covers the theory and practice of brining, salting and smoking fish. It provides a practical opportunity to use a working kiln and to prepare fish for smoking.
- People who complete the course will receive an attendance certificate from Seafish.
- The theory sessions are mixed in with the practical activities of salting, brining and smoking fish.
- The course usually costs £200 to £250 per person depending on location, but may cost more for smaller groups.
- Course materials are supplied by the training provider.
- The course uses an AFOS Microkiln(s) and is available at a number of centres in the UK.
- The course does not attract any subsidy from Seafish although other funding may be available.
Please note: face to face fish smoking courses are currently suspended.
Information about the course
- The course is delivered by Seafish approved trainer Ivan Jaines-White.
- The AFOS Microkilns used for this and other fish smoking training courses were designed for Seafish by AFOS of Hull Ltd.
- The AFOS Microkiln is a vertical mechanical kiln that can be operated using natural or fan driven circulation of smoke.
The course provides a similar level of theory to the Principles of Fish Smoking course, although this is delivered across all two days of the programme.
It includes the following topics:
- Brief history of smoked fish production.
- How to:
- brine fish;
- salt fish;
- smoke fish;
- handle and pack smoked fish.
- Operate an AFOS Microkiln.
Depending on the location of the course and the size of the group, the cost is usually between £200 and £250 per person. Course costs may be higher for very small groups.
Seafish funding cannot be applied to this course.
There are no pre-requisites to take this course although as a food handler you should have a food hygiene qualification.
Book a place on the course
To book a place on the course, please email our Onshore Training team by following the link below.
For further information about the course, please email firstname.lastname@example.org or contact our Seafish approved trainer Ivan Jaines White