The provided diagram illustrates information on how smoked fish are produced.
Overall, the process involves thirteen stages in total, starting with catching the fish and finishes with the final product being sold in stores. The main period includes initial processing, preparation and preservation, and finally packaging and distribution.
The process begins at sea, where fish are caught in large nets and then taken to a port by boat. When they arrive at the factory, the fish are immediately frozen for storage. Afterward, they are thawed before being cut open. The next step involves wetting the fish in salt water and yellow coloring.
Following the salting and coloring stage, the fish undergo a smoking process. After that, the fish are boxed into packages and frozen at zero degrees and kept in a cold storage facility. In the final stage, the smoked fish are distributed by trucks to various fish stores, where they are made available for sale to customers.