Study Guides - Introduction to fish
and shellfish smoking
: This Study Guide has been set up for individuals
who want an introduction to the skills and knowledge needed
by fish and shellfish smokers. Content will be added and
amended over time so please occasionally revisit this webpage
to see what else is on offer. To provide feedback or request
additional content please email the
academy. The following issues are addressed in this
Smoking courses are delivered
using the new AFOS Micro Kiln - at the Grimsby Seafood Village
Training centre and elsewhere in the UK. Seafish approved
trainers are also available for independent consultancy
support and are occasionally able to deliver courses oversea.
See this section for more
information on smoking courses.
Courses consist of 1 day introductory,
2 day basic and a 5 day advanced practical course.
The training courses are
available from Seafood Training Academy partners – dates
to be announced, enquire here;
3: Occupational Units of competence units covered by this
• Principles of brining
and salting fish or shellfish
• Principles of fish or shellfish smoking
• Understand how to control the fish or shellfish brining
• Understand how to control the dry curing of fish
• Understand how to control the fish or shellfish smoking
These units are all available
as part of an apprenticeship or vocational qualification
in the Level 2 framework, with the 2 principles units
also available in the Level 3 framework.
An advanced diploma is available for more experienced
and older fish smokers.
1. PDF chapters from the
open learning module Fish Smoking