The diagram illutrates the chain that fish caught from the lake goes through from the point of harvesting to the fish store ready for sale as smoked fish.
The fishermen spread their nets into the lake and catches as much fish as they can, the fish is then put into the boat and then transported to the port. At the port, the fresh fish is frozen in the deep freezers during storage.
The frozen fish is the thawed in fresh water in readiness for preparation. Fish is then cut into two to separate the head from the body. The cut fish is then dipped in salted water plus yellow coloring.
The salted fish is then smoked before being packaged in boxes. They are then frozen at ero degrees celcius in cold stores. After freeing, the fish is then distributed to various fish stores ready to be sold to the cunsumers.