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The image contains a flowchart illustrating the process of preparing and distributing fish through various stages. The first stage shows a fish, followed by a depiction of a port where the fish is presumably transported to. Next, the process shows the fish being frozen, then thawed, and then cut open. Following that, the illustration indicates that the fish is put in fresh water. Subsequently, the fish is either smoked or put into saltwater with yellow coloring. After these stages, the fish is frozen again at 0°C, then stored in a cold store. Finally, the fish goes through distribution and ends up at the fish shop for sale.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram details the steps by which smoked fish is produced. From an overall perspective, it is clear that there are 12 stages, beginning with fishing, followed by three main steps including freezing, salting and smoking, ultimately ending with distribution for retail.
To begin, the catched fish are transported by boat to a port in order to freeze it. After that, the thaw process begins and frozen fish is place in a fresh water in order to defrost. Following this, the fish is caught and opened to ensure that salt water and yellow color are entered in the fish meat. Next, the fish undergo the smoke machine to prepare it for packaging and delivery.
In the subsequent stage, the final products are packed and placed at a temperature of zero degree. After that, all the packages with their cold store are sent for the distribution. Ultimately, the distributors deliver the packages to fish shops making them accessible for consumers.
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