The presented diagram gives information about how smoked fish is made.
Overall, the linear process consists of ten primary stages, commencing with harvesting fish from the sea and culminating in smoked fish, the finished product, which is ready for consumption.
The initial five steps are mainly involved in ingredient preparation. To begin with, fish is harvested from fishing ships before being delivered to ports, where it is subsequently transported to processing plants. There, fresh fish is housed in refrigerated stores, waiting for subsequent processing. After that, the fish is thawed by fresh water, followed by another phase, where it is cut open.
Once cut open, the fish is mixed with salt water and yellow coloring, ready for a smoking stage. Having been smoked, it is packed into boxes that are later directed to other freezers. Here, smoked fish is preserved at a temperature of zero degrees, lengthening its expiry date. Finally, complete products are transferred to fish retailers by refrigerated lorries, ready for commercial use.