The provided pictures illustrate the process by which smoked fish is produced.
Overall, the process of manufacturing smoked fish involves three distinct stages, from the initial stage of fishing to the final stage of distribution to a fish shop. The process comprises a total of thirteen steps as depicted in the diagram.
The initial phases involve the fishing, taking port of fish by fishers and subsequent freezing, placing a container, which has been fresh water for thawing frozen fish, before cutting open heads of the fish. Following this, as a result, fish are put in salted water, the fish have a yellow coloring, and they are smoked in an oven.
The process continues with the packaging of the smoked fish before they are frozen at 0 degrees. After freezing, the smoked fish take place in a cold store, followed by a distribution by truck to a fishmanger. Finally, the smoked fish is ready for consumption.
