The process illustrates the stages involved in the manufacturing of smoked fish.
Overall, the process consists of a series of stages, commencing with the initial catch of fish, through pre-processing and smoking treatment, and culminating in distribution for retail sale. It is noteworthy that the fish undergo two separate stages of freezing, with the second occurring at zero degrees Celsius.
The process begins with fish being caught by a boat and conveyed to a port. Upon arrival, the collected amount of fish are then frozen, after which they are thawed in fresh water before being cut open, waiting for the following steps.
In the second stage, the split fish are immersed in a solution of salt water and yellow coloring. After being soaked, the fish are hung up and undergo a smoking process. Following this, they are packed into boxes and go through a second freezing stage at zero degrees Celsius. The frozen fish are subsequently kept in cold storage until the distribution. Finally, they are transported by a delivery truck to a fish store for sale purposes.
