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Seafood Processors Learn about Smoking

27 November 2012

IRELAND - Bord Iascaigh Mhara (BIM), the Seafood Development Agency continued with their series of Innovation workshops with a practical industry-focused workshop entitled "Introduction to fish smoking technologies" at BIM's Seafood Development Centre, Clonakilty, Co. Cork.

The day consisted of practical demonstrations and talks on the fundamentals of fish smoking technologies with presentations by local and well regarded Artisan smokers Sally Barnes of Woodcock Smokery and Dave Browne of Yawl Bay Seafoods.

Packaging and technology is also fundamental to retaining the quality of a smoked seafood product and various suppliers of packaging and smoking equipment including AFOS and NESS, two large UK based manufacturers and Fishpak and Alert Packaging were on hand to discuss the various options available. Dr Susan Steele and John Fagan of BIM discussed principles such as the selection of woodchips, salting versus brining, temperature management and packaging.

The workshop attracted both new and existing technical staff wishing to add value to fish via smoking. The event was well received by industry and the informal nature of the day allowed individuals to gain applied knowledge on a one-to-one basis with all attending speakers.

The final workshop in BIM’s Innovation series is on ‘Seaweed Innovation’ and it is due to take place on the 12th December. The cost per workshop is €50 – lunch and coffee are included. To secure your place, please e-mail [email protected] or phone 01-2144151

TheMeatSite News Desk

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