The diagram illustrates the stages involved in the production of smoked fish, from catching the fish at sea to its distribution to shops.
Overall, the process consists of several main phases: catching and transporting the fish, preparing and preserving it, smoking, and finally storage and distribution.
Initially, fish are caught at sea using nets and then transported by boat to the port. Once they arrive, the fish are frozen to preserve freshness. After this, they are thawed and washed thoroughly in fresh water. The next step involves cutting the fish open to remove unwanted parts and prepare them for further processing.
Following preparation, the fish are soaked in salt water mixed with yellow colouring, which helps enhance both flavour and appearance. They are then placed in a smoking chamber, where they are smoked for a period of time to achieve the desired taste and texture.
In the final stages, the smoked fish are packed and frozen again at a temperature of 0°C. After being stored in a cold storage facility, the finished product is distributed by truck to fish shops, where it is ready for sale to consumers.