Location: Kodiak Seafood and Marine Science Center
Alaska Sea Grant is offering a two-day class on how to turn fish eggs into food products.
To be held April 27-28 in Kodiak, Sea Grant’s Roe School is all about learning how to process and prepare seafood roe for safe consumption.
Students will be taught how to turn roe into sujiko, also known as “salmon roe in a sack,” and into ikura. Both are popular with Japanese and other Asian customers living abroad and in the United States. Participants will also cover topics such as salt and sodium nitrate testing, packaging, marketing and grading roe.
“It’s a fun and creative class, and it’s timely. There’s a need to build new roe markets,” said Chris Sannito, seafood quality specialist at Alaska Sea Grant.
Alaska-produced pollock and cod roe are largely consumed in Japan, and some goes to Korea. Salmon roe is eaten in Japan and a smaller quantity is sold to Europe, Russia and Ukraine. Japan is the main buyer for Alaska’s herring roe.
“Roe has a delicate flavor,” said Sannito. “Everyone should try it.”
This is the second year that Alaska Sea Grant has offered Roe School. It’s held at the Kodiak Seafood and Marine Science Center, part of the University of Alaska Fairbanks. Students typically include fishermen, entrepreneurs, small and large seafood processors, and members of the general public who want to learn more.
The fee for the two-day class is $270. Students who successfully complete the class will receive a certificate of achievement.
Alaska Sea Grant is based at the University of Alaska Fairbanks within the College of Fisheries and Ocean Sciences. It is a statewide marine research, education and outreach program, and is a partnership between UAF and the National Oceanic and Atmospheric Administration. Alaska Sea Grant Marine Advisory Program agents provide assistance that helps Alaskans wisely use, conserve, and enjoy marine and coastal resources.
ADDITIONAL CONTACT: Paula Dobbyn, 907-274-9698, email@example.com.