The provided diagram delineates the multi-stage process of making smoked fish.
Overall, this linear process comprises seven main stages, commencing with the gathering and preliminary processing of sea fish and culminating with the production and distribution of smoked fish to retail stores. Notably, fish are frozen twice in order to keep their quality.
The process begins with the collection of sea fish and transportation by boat to sea port. Subsequently, collected fish is immediately frozen in a specialized facility so as to maintain their freshness. They are then thawed with fresh water before they are cut open to take out internal organs. After that, processed fish are put into salt water as well as colored in yellow.
In the next step, they are taken to a chamber for smoking. After this step, smoked fish are placed neatly in a box before being stored in a freezing facility at a temperature of 0 degree Celsius. These final products are then distributed by lorries to fish retail stores, selling to customers.
