The diagram illustrates a multi-stage process for producing smoked fish, which can be grouped into three broad phases: sourcing, preparation, and post-processing and distribution.
In the sourcing phase, fish are first caught at sea and transported to the port. They are then placed in a freezing machine to preserve freshness before being defrosted in fresh water.
During preparation, the fish are cut into portions and brined in salt water to improve flavour and shelf life. The flesh is subsequently dyed yellow as part of the product specification. Following these treatments, the pieces are smoked in a mechanical smoker, which imparts the characteristic aroma and colour.
In the post-processing phase, the smoked fish are packed into boxes and chilled to around 0°C in order to stabilise quality prior to distribution. Finally, the finished products are kept in cold storage and distributed to retail outlets across different locations.
Overall, the operation proceeds in a linear sequence from catching and preserving the raw fish through curing and smoking, and ends with temperature-controlled storage and delivery to stores.