The pictures illustrate the process of producing smoked fish.
Overall, there are 13 steps in the diagram, from catching the fish room water basins to selling in the fish shops.
The first step is that the fish are seized from lakes, rivers, seas and other areas. After the fish are brought shores by boats and the fish in the net are poured into the ports, the fish are frozen in large wooden boxes. Once the fish have been washed with fresh water, then the fish’s head is cut. Having been left, the fish are placed in salt water with yellow coloring.
Next, the fish are smoked and placed in boxes. After the fish have been frozen at 0°C, they are kept at cold stores. The final step is that the smoked fish are distributed with lorries to sell fish shops.