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These contents are for attendees of Seafish’s remote training programme Principles of Fish Smoking.

Training course slides (pdf)

Training course links (pdf) – Note main links are to the right in the document

Safe Smoked Fish Tool from Food Standards Scotland

PAH document – an abstract from a paper published in 2018

Fish Smoking – an old (late 1980s) open learning module on smoking.

• 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
• Answers for self assessment questions

Fish smoking eLearning programme

Allergens labelling laws