The provided diagram illustrates the step-by-step procedure involved in the production of smoked fish.
Overall, there are a total of 12 steps in this linear process, commencing with the capture of fish and culiminating in their sale at fish shops.
Initially, fish are caught in large nets and hauled ashore by boat. Upon arrival at the port, they are immediately frozen to maintain freshness until further processing. Once ready, selected fish are deforested and immersed in fresh water. Following this, they are sliced open and submerged in a brine solution infused with yellow coloring prior to a smoking period.
In the subsequent stage, fish are smoked using a multi-rack smoking machine. Afterward, they are packaged in rectangular boxes and subjected to freezing at zero degrees Celsius to preserve quality. Finally, to facilitate distribution, the smoked fish are stored in refrigerated facilities before being transported by trucks to fish stores, where they are made available for sale.