By the Journal of Commerce

An international conference on smoked seafood is set for March 5-7 in Anchorage, with a workshop following in Indian, just south of Anchorage, March 8-10. Both events are coordinated by the Alaska Sea Grant College Program.

The Anchorage conference will focus on research, equipment and current regulations, with participation by industry leaders, researchers and other experts in the field of smoked seafood. The workshop that follows will be held at Indian Valley Meats in Indian. The workshop will concentrate on hot smoking, cold smoking and jerky made from salmon and halibut, with talks on quality, sanitation and regulations. For further information, visit the conference Web site at alaskaseagrant.org.