Seafish owns numerous AFOS Micro Kilns which are available for training purposes at food technology centres in Wales (Horeb and Llangefni) and at North East Scotland College (NESCOL) in Fraserburgh.
The fourth Kiln is hosted by AFOS in Hull.
In conjunction with our Principles of Fish Smoking course, our emerging eLearning content, and these kilns, we hope to provide better access to practical fish smoking training.
Below are links to our free eLearning content.
A 2011 publication that can be used as a guide to self-directed learning.
To access the eLearning content: Select this link.
Click submit and close down the small window to view the menu behind.
NB: We do not collect any personal data or track your progress.
Segment One – Fish spoilage
Segment Two – Preservation action of salt and smoke
Segment Three – Raw material selection and preparation
Segment Four – The salting, brining and smoking processes
Segment Five – Smoking kilns
Segment Six – Product handling and packaging
Responses to self assessment questions
Fish Smoking – Limits and Liabilities
Please note that these training materials are provided for self directed learning and Seafish
cannot accept any responsibility for the accuracy of the content or the suitability of the material.
This particular open learning module was written in 1987. While much of the content is still consistent with current, modern processing practices, it should be realised that some content, particularly any references to specific legislation will be out of date.
That said, studying this module will provide the learner with a good insight into the process of smoking fish (and shellfish) and careful reading will provide a good starting point for further study of the topic.