Practical Fish Smoking training | Seafish

Practical Fish Smoking training

A range of practical training/coaching sessions based at various UK training centres to be announced in 2024.



This type of practical training/coaching will be delivered face to face to small groups or individuals.

During 2024 we will work with various UK-based training centres to make available practical training opportunities.

Using our Microkilns and the Principles of Fish Smoking training course, we hope to provide a flexible package of support for those wishing to understand more about the theory and practice of smoking fish.

Please contact us for latest news on availability, using the contact details further below on this page. 

Ivan Jaines White delivers smoking training to a group of trainees
Ivan Jaines White, an approved training provider, delivering smoking training at a food technology centre in North Wales

Key Features

  • Our practical training is suitable for people interested in how fish is smoked and who may wish to get involved in fish smoking.
  • It is a flexible practical programme that complements our Principles of Fish Smoking theory course.   
  • It provides a practical opportunity to prepare fish for smoking and to operate a mechanical kiln.

Please note: face to face fish smoking courses are not currently available but we aim to resume this support later in 2024.

Information about the support

  • The programme is delivered by Seafish approved trainer Ivan Jaines-White.
  • The AFOS Microkilns used for this and other fish smoking training courses were designed for Seafish by AFOS of Hull Ltd.
  • The AFOS Microkiln is a vertical mechanical kiln that can be operated using natural or fan driven circulation of smoke.

Content

  • The practical activities will include:

  • Opportunities to:
    • brine and salt fish.
    • smoke a variety of fish.
    • taste the finished product(s).
    • Operate an AFOS Microkiln.

Costs

To be confirmed prior to resumption.

Pre-requisites

To participate in the practical programme, individuals should first have completed the Principles of Fish Smoking course. A food hygiene qualification may also be appropriate.

Further information

For further information about the course, please email onshore@seafish.co.uk or contact one of our onshore approved training providers. 

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