Smoking fish is another part of the program, where students find which woods at which temperatures will produce the best flavor. Instruction in fish market management, germ-killing, and sanitation techniques round out this part of the curriculum.
除了制罐頭，水食系還研究別的處理方法，例如燻製柴魚，他們不斷試驗用何種木柴在何種溫度下燻製多久，才能得到最佳風味。