The image consists of a flow diagram indicating the procedure of how smoked fish is produced.
Most strikingly, this process comprises 13 distinct steps, commencing with hunting fresh fishes from sea and culminating with processed fish purchases made from consumers in shops.
At first, fishes are caught in a certain time frame to reach the specialized quantity before being delivered by marine transportation, such as boat, ship,… to a nearby port. In there, freezing fish is carried out to ensure that they are not rotten and keep them fresh. After a time, the fish is removed from refrigerated storage and thawed with fresh water.
In the subsequent step, the fish is sliced into two pieces and put in salt water and yellow coloring for the purpose of seasoning and marinating more savory. Then they are smoked in the cooker in a particular amount of time by experts to reach the high quality of products. Afterwards, they are arranged in order and packed in boxes thoroughly.
Finally, the cold refrigerator stores them frozen with the aim of passing through distribution channels, namely fish stores for commercial purposes. After all, the process begins anew.