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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 (Note main links are to the right) (pdf)

Safe Smoked Fish Tool from Food Standards Scotland

Training course guides and notes.

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

Online study guide for fish smoking.

Allergens labelling laws

An older Library guide for fish smoking businesses. NB: Some of the resources on the page have been updated by their authors so you may need to Google for a more recent version.