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- Smoking and Curing Fish


Fresh Fish

Join us for a terrific hour-long webinar to understand the methods and techniques to curing and smoking fish for preservation.  This food safety webinar will provide attendees an understanding of the benefits and health risks of the curing and smoking process as it relates to seafood. This webinar will be presented in practical language understandable by all technically educated or trained individuals in smoked fish packaging and smoked seafood production industries regardless of specialty.


Areas Covered in the Webinar:

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
  • Storage and shipping considerations for mass produced cured fish

Who Will Benefit:

This webinar will be valuable for the following personnel at experience levels ranging from seasoned veterans to those newly assigned to roles related to curing and fish packaging:

  • Fishery Managers & Owners
  • Fish Cannery Plant Managers
  • Fish Cannery and Packaging Directors
  • Process Automation and design teams
  • Operations/Production Management
  • Manufacturing Operations
  • Food Processing and Design Engineering
  • Fish processing plant quality assurance personnel
  • Quality Control personnel (Fish and Fish Packaging)

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