The diagram below illustrates how the process of the production of smoked fish is carried.
Overall, we can see that there are 13 steps in the production of smoked fish, that starts with collecting fish and ends with delivering it to store. Almost all production is carried out using machines.
To produce smoked fish, fish are collected from water areas and delivered to port by boats. As they are at the port, they are put in a freezer that freezes them and then they are thawed in fresh water. Being cleaned from dirt, fish are cut into two parts: head and body. All fish loaded into salt water with yellow dye, preparing it for smoking.
At the eighth step, fish are put in a cooker and smoked until they are ready to be packed. After the packing process is finished, they are put again in the freezer and frozen to the 0 degree. All the frozen fish are put in a cold store, placed on the truck and delivered to fish store to consume.