Resources for Students - Fish and shellfish smoking course

This webpage has been developed to support students from Seafish approved fish smoking courses.

A good place to start is Seafish's online Study Guide Introduction to fish and shellfish smoking

Information leaflets Documents DVDs and Videos Presentations Documents/Links of Interest

Seafood Smoking videos - available on YouTube along with many other videos from Seafishtheauthority

Fish smoking open learning module.

Level 3 fish smoking eLearning package.

Learner workbook - available here Completing this workbook after undertaking a course will help you to absorb the new knowledge.

Sensory assessment scoresheets - inc Torry scheme for smoked fish on page 28

RTE Shelf Life Guidance

Fish smoking procedures - forced convection smokehouses

Quick Determination of salt in smoked fish - for information until we have evaluated the efficacy of this method.


Other information

Level 2 food safety by eLearning available here

What issues should I consider when setting up a seafood smoking business - outline response from Seafish Adviser

Liquid smoke See this FSA page for more information on the legality. In our view liquid smoke is a quick way of producing low quality smoked-style products.

Seafish 2003 PAH Report

Labeling regulations - email for guidance

Listeria issues

Canadian Policy document - very useful and an interesting comparison with the information available from the FSA.

2002 Publication by the US National Fisheries Institute on Listeria

Lecture on Listeria



Library Guides - online Guides to particular topics

Guide for smoking businesses

Master list of Library Guides


Publications List

Weidmann, Martin and Ken Gall. Listeria monocytogenes: A challenge for the smoked seafood industry in International Smoked Seafood Conference Proceedings, Alaska Sea Grant College Program Publication AK-SG-08-02, University of Alaska, Fairbanks, 2008, Pages 1-4.

Gall, K., VN Scott, R. Collette, D. Hicks, and M. Wiedman. Implementation of Listeria Controls by Ready-to-Eat Seafood Processors Following a National Workshop Series, Food Protection Trends, Vol. 26, No.2, 2006, Pages 89-95.

Hu, Y. K. Gall, A. Ho, R. Ivanek, Y. T. Grohn, and M. Weidman. Daily Variability of Listeria Contamination Patterns in a Cold-smoked Salmon Processing Operation. J. Food Prot. Vol. 69, No. 9, 2006, Pages 2123-2133.

Industry Collaboration Advances Listeria Control in RTE Seafood Plants: An Interview with Ken Gall, New York Sea Grant and Smoked Seafood Working Group. Food Safety Magazine, Vol. 11, No.4, August/September 2005, Pages 52-55 and 63-66.

Scott, VN, M. Wiedmann, D.Hicks, R.Collette, M. Jahncke and K. Gall. Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing Facilities, Food Protection Trends, Vol. 25, No 1, 2005, pages 23-34.

Hicks, D, M. Weidmann, V. N. Scott, R. Collette, M. Jahncke, and K. Gall. Minimizing Listeria Contamination in Smoked Seafood: Training Plant Personnel. Food Protection Trends, Vol. 24, No. 12, 2004, Pages 953-960.

Jahncke, M, R. Collette, D. Hicks, M.Wiedmann, V.N. Scott, and K.Gall. Treatment Options to Eliminate or Control Growth of Listeria monocytogenes on Raw Material and on Finished Product for the Smoked Fish Industry. Food Protection Trends, Vol.24, No.8, 2004, Pages 612-619.

Lappi, VR, J. Thimothe, K. Nightingale, K. Gall, V.N. Scott and M. Wiedmann. Longitudinal Studies on Listeria in Smoked Fish Plants: Impact of Intervention Strategies on Contamination Patterns. Journal of Food Protection, 2004, Vol. 67, No. 11, Pages 2500-2514.

Lappi, VR, A. Ho, K. Gall and M. Wiedmann. Prevalence and Growth of Listeria on Naturally Contaminated Smoked Salmon Over 28 Days of Storage at 4 degrees C. Journal of Food Protection, 2004, Vol. 67, No. 5, Pages 1022-26.

Lappi, V.R., J. Thimothe, J. Walker, J. Bell, K. Gall, M.W. Moody, and M. Wiedmann. Impact of Intervention Strategies on Listeria Contamination Patterns in Crawfish Processing Plants: A Longitudinal Study. Journal of Food Protection, 2004, Vol. 67, No. 6, Pages 1163-1169.

Gall, KL, V.N. Scott, R.Collette, M. Jahncke, D. Hicks and M. Wiedmann. Implementing Targeted Good Manufacturing Practices and Sanitation Procedures to Minimize Listeria Contamination of Smoked Seafood Products. Food Protection Trends Vol. 24, No. 5, 2004, Pages 14-27.

Thimothe, J, K. Kerr Nightingale, K. Gall, V.N. Scott and M. Wiedmann. Tracking and Control of Listeria monocytogenes in Smoked Fish Processing Plants. Journal of Food Protection, Vol. 67, No. 2, 2004, Pages 328-341.

Hoffman, AD, Gall, KL, Norton, DM and Wiedmann, M. Contamination Patterns in the Smoked Fish Processing Environment and for Raw Fish, Journal of Food Protection, Vol. 66, No. 1, 2003, pages 52-60.

Adam D. Hoffman, Kenneth L. Gall and Martin Wiedmann, The Microbial Safety of Minimally Processed Seafood with Respect to Listeria monocytogenes in Microbial Safety of Minimally Processed Foods, Edited by John S. Novak, Gerald M. Sapers and Vijay K. Juneja, CRC Press, Boca Raton, FL, 2003, Pages 53-75.

Thimothe, J, J. Walker, V. Suvanich, K. Gall, M. Moody, and M. Wiedmann, Dectection of Listeria in Crawfish Processing Plants and in Raw, Whole Crawfish and Processed Crawfish (Procambarus spp.), Journal of Food Protection, Vol. 65, No. 11, 2002, Pages 1735-39.

Norton, DM, M.McCamey, K. Gall, J. Scarlett, K.Boor, and M. Wiedmann, Molecular Studies on the Ecology of Listeria monocytogenes in the Smoked Fish Processing Industry, Applied and Environmental Microbiology, Vol. 67, No. 1, 2001, Pages 198-205.