Learn how to properly care for your fresh and preserved fish in a way that meets federal food safety guidelines and builds public confidence of Indian-caught salmon as a safe and top brand in the marketplace. The full workshop (1-1/2 days) and refresher (1/2 day) will be held in Lyle, Washington on October 18 & 19.
- Guiding principles for selling over the bank/farmers markets
- Selling and delivering to wholesalers
- Selling fresh & after-market products
- Basics of caring, preserving, proper packaging, and product labelling
- Lunch provided both days at noon
The workshop will be taught by Drs. Barbara Rasco and Gleyn Bledsoe, who have helped fishers with food safety education for over 20 years.
Full Workshop
- One and a half day training
- Day One: October 18, 9am to 4pm
- Day Two: October 19, 9am to noon
Refresher
- Half day training
- For fishers who have already taken a HACCP course. Session willl also include a marketing discussion
- October 19, 1pm to 5pm
Both workshops will be at Lyle Lions Club (503 Lewis & Clark Hwy, Lyle, WA)
For more info or to register, text or call: Buck Jones (971) 221-2546 or Les Brown (503) 799-8640.
Click here for the workshop flyer.