Contact the Academy : FAQs

Seafood Smoking by eLearning

Are you on the fish and shellfish smoking email distribution list? If not then email onshore@seafish.co.uk and ask to be added.

To go straight to the SeLP Start Page click the start button.

For a brief guide to SeLP click here

Added November 2010 - fish smoking videos - see Section 12 of the eLearning programme. Click Start above and login.

Fish Smoking OLM

You may wish to start with this open learning module first

Here is a pdf of our older, entry level fish smoking open learning module, the perfect primer for anyone wishing to tackle the more advanced eLearning programme. This document is a scanned pdf of a printed copy and consequently the quality is not as high as we may otherwise have wished.

Limits and liabilities

Introduction

Segment 1 - Fish spoilage

Segment 2 - Preservation action of salt and smoke

Segment 3 - Raw material selection and preparation

Segment 4 - The salting, brining and smoking processes

Segment 5 - Smoking kilns

Segment 6 - Product handling and packaging

SAQ Answers

After the elearning course you may wish to take this 5 day long Practical Training programm to download the draft programme as an Excel spreadsheet. Other courses are also available ranging from 1 day to 5 day. See the Seafood Smoking Course Topic.

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