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.
- 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
Taught by Drs. Barbara Rasco & Gleyn Bledsoe, who have helped fishers for over 20 years.
- Full Workshop
(one and a half-day training for those who haven’t taken a HACCP course or didn’t complete the certification)
Jun 8 10am-5pm & Jun 9 9am-12:30pm
(1/2 day for fishers who have already taken a HACCP course and just want the latest info to keep current.)
Jun 9 1pm-5pm
Both workshops will be at Port of Cascade Locks House #3
More Info or to Register:
Text or Call: Buck Jones 971-221-2546