The diagram illustrates the process of producing smoked fish, starting from catching the fish in the sea and ending with selling it in a fish shop. Here are thirteens stages shown.
At the first stage, fish are caught in the open sea and then transported by boat to the port. Once they arrive at the port, the fish are frozen to preserve their freshness before further processing. After freezing, they are thawed in fresh water in order to prepare them for the next step.
Next, the fish are cut open and placed into a mixture of salt water combined with yellow colouring. This step likely enhances both the flavour and the appearance of the fish. Following this, the fish are smoked, which gives them their characteristic taste and texture.
After smoking, the fish are packed and frozen again, this time at a temperature of 0°C. They are then stored in cold facilities to maintain their quality until they are ready for distribution. In the final stage, the smoked fish are transported to various fish shops where they are sold to customers.
Overall, the process involves around thirteen distinct stages, starting from the initial catching and preservation to processing, packaging, and final retail distribution, ensuring that the fish remain edible and attractive to consumers.