The given diagram displays the linear process of producing smoked fish.
Overall, the smoked fish production has 13 steps, begins with catching the fishes and finishes when the final product being sold in stores. These steps can be divided into 3 main phases, preparation and preservation, and finally packaging and distribution.
At the first stage of the process, fish is caught up from the sea using nets and transported by boat to the a port. There, the fish are frozen for storage purposes, then they are thawed in water before getting cut open. A combination of salt water and yellow coloring is used to marinate the fishes, giving them an appealing appearance.
Once the fishes are fully prepared, they undergoes a smoking process. Once smoked, they are placed in boxes for packaging, these packages are subsequently frozen at 0 degrees Celcius and are kept in cold storing facility. In the final stage, smoked fish is distributed by trucks to various fish shops, where they are ready to be sold for customers.