The diagram provides information about how to manufacture smoked fish.
In general, this process consists of two major stages, which are further divided into a total of 13 smaller steps. It begins with the catching of the fish and continues through a series of detailed procedures. Each step is important to ensure the fish is handled properly and safely.
In first phase, the fish are caught from sea and transported to the port by boat for processing into raw products. Before being transported to fresh water, the product undergoes a process called thawing. Then the fish head will be cut off from the body and put into a mixture of salt water and yellow coloring.
The next step is to smoke the processed product before packaging. After being smoked, the fish will be put into boxes, continue to freeze at 0 degrees and stored in cold stores. Once completed, these smoked fish products will be distributed to fish shops by means of transport.