Date and venue: These courses can be delivered at Grimsby, Workington, S Wales, N Wales, Scotland (Grampian and elsewhere), Northern Ireland, London and SW England.
Next Course: We hope to have a regular programme of courses at various locations across the UK this year.
If you are interested in a course then please email email@example.com with your details and indicate the type of course and preferred location:
Introductory Fish Smoking Courses
These one day training courses are short introductions to the art and science of brining, salting and smoking fish. These short courses usually cost £100 per person, subject to a large enough group.
Basic courses are 2 day training courses which can be extended with additional practical coaching days. Typically a basic coiurse will run on a Monday/Tuesday and some trainees can book additional coaching for the next 1 to 3 days. During the coaching sessions one or two trainees will operate their own micro kiln producing their own smoked fish under the supervision of a trainer.These coaching sessions are an important learning opportunity as trainees are no longer following instructions but are now in charge, with a lttle support of course.
Course Status: Subject to demand and final confirmation. Please do not make any booking yet that cannot be cancelled.
Delivered by: Ivan Jaines White - Seafish approved senior trainer for fish smoking programmes for Grimsby and courses other than Northern Ireland and Scotland.
Course costs: £400 is the usual cost per person for the two day programme. This depends upon having a suitable number of trainees. Exact costs will be provided for each course before we ask you to commit to payment.The additional coaching days are usually costed out at £150 per person per day. This does not include the cost of fish (or other raw materials) that the trainee chooses to smoke. The training centre will source additional raw materials at cost for trainees to use during these coaching sessions.
Example ProgrammePlease complete a registration form (below) and we will send you the appropriate information. More information can be found on the main fish smoking page.
Payment details: Payment may be made to Seafish or to a course trainer as appropriate.
Booking form: Please complete this booking form or contact the Seafood Training Academy (Lee Cooper, 01482 486482) for courses at all venues.
Participant Essentials: Please bring along your own whites and wellingtons, unless you wish to use disposables.
Normal food handling hygiene and H&S procedures will be in effect throughout the course. Joining instructions will be issued by Seafish or your nominated trainer.
Course Outline for a standard 2 day course:
Day 1: Operating an AFOS Micro Kiln, salting salmon, brining whitefish, smoking whitefish and oil rich fish, brining theory and brine management;
2: smoking salmon and whitefish, quality assessment overview,
Good Manufacturing Practices.
Please contact Seafish (firstname.lastname@example.org) or a Seafish approved smoking trainer for more information.
AFOS Micro Kiln - factsheet