Introductory Fish Smoking
This course is delivered face to face to small groups. 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 below on this page.
- This course is suitable for people interested in how fish is smoked and who may wish to get involved in fish smoking.
- It is a one day taught course that introduces the theory of brining, salting and smoking fish. It provides a practical opportunity to see a working kiln and to prepare fish for smoking.
- People who complete the course will receive an attendance certificate from Seafish.
- The course usually costs £100 to £150 per person depending on location.
- Course materials are supplied by the training provider.
- The course uses an AFOS Microkiln 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 is the simplest of our four smoking courses and the shortest course that involves practical fish smoking.
It includes the following topics:
- Brief history of smoked fish production.
- Elements of:
- brining fish;
- salting fish;
- smoking fish;
- handling and packing smoked fish.
- Introduction to the Microkiln and mechanical kiln operations.
Depending on the location of the course and the size of the group, the cost is usually between £100 and £150 per person.
Seafish funding cannot be applied to this course.
There are no pre-requisites to take this course although a food hygiene qualification may be needed if you are a food handler.