The picture depicts the chain of steps to produce smoked fish.
The entire process consists of several steps involving catching the fish, passing through a smoking section, and ending up displaying the final product for sale
In the initial stage of the process, the fish are first caught manually by fish-catching nets. After that, they are transported to the port which serves the duty of freezing the fish to keep them nice and fresh, at which point they are brought out to thaw with fresh water in order to create smooth textures for cutting them open. Once all the impurities are removed, they are dipped in salt water and yellow coloring as a way of seasoning to increase their flavour.
The process continues with putting the fish into specialised ovens in order to smoke them evenly. After they are well-cooked, they are frozen at 0 degree C. At this stage, they are stored at freezing temperature to ensure that they are preserved correctly, and then they are transported to fish stores to be displayed for sale for consumption.