The Science & Art of Seafood Smoking and By-Product Recovery
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Join us at the Seafood Processing Demo Lab for a SEAFOOD FIELD DAY!
We will be reimagining utilization of undervalued heritage fish species such as catfish and buffalo as well as blue crab.
Learn about smoking alternatives for product development, and how to address food safety concerns. A variety of smoked products will be showcased and available for tasting.
By-product recovery will be demonstrated utilizing a mechanical meat separator on both crab and fish carcasses.