© All materials on this and related webpages are copyrighted by Seafish or other IPR owners. None of these materials can be used for any commercial purposes without the written permission of Seafish.

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

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