Smoking and Curing Fish as a Food Preservative - Techniques and Methods April 19, 2013

This training on preserving fish will discuss fish smoking and curing techniques, the methods and its benefits. It covers health risks and HACCP requirements for smoking and curing fish commercially. It will also cover packaging, storage and transportation requirements for mass produced cured fish.

Why Should You Attend:

Modern freezing and canning methods have largely replaced older methods of food preservation but smoking and curing fish still continue. This online training will focus on different techniques of fish curing and smoking commercially. It will explain the benefits and health risks of consuming a smoked or cured fish and the HACCP (Hazard Analysis Critical Control Points) for cured and smoked fish. This online training will familiarize attendees with the packaging of smoked salmon, cod, and other types of fish and additives used in mass commercial packaging of cured fish. It will also cover the shipping and storage considerations for mass produced cured fish.

The instructor will be presenting this session in practical language understandable by all technically educated or trained individuals, regardless of specialty in fish canneries, seafood production plant and other fish processing plants.

Areas Covered in the Seminar:

This Online training on Fish smoking and Curing methods will discuss the following topics:
- Techniques and methods of smoking and curing fish commercially
- Benefits and health risks of curing and smoking fish
- Types of wood burned to add antioxidant and antimicrobial protection
- HACCP (Hazard Analysis Critical Control Points) for smoked fish
- Proper packaging of smoked salmon, cod, and other types of fish
- Nitrate and nitrite additives in mass commercial packaging