The diagram gives information about how to produce smoked fish.
Overall, making smoked fish undergo three stages and include thirteen steps. Beginning with collecting materials, ending with the delivery of products for sale.
Initially, the fish, which are caught at sea, are stored in large nets after they are put onto boats. As soon as this goods are transferred to port, they are brought to preserve by freezing. This step helps the fish to always keep fresh.
After the preparation stage, the fish undergo the next phase called production progress. The frozen fish are thawed in fresh water. This step prepares for cutting and cleaning. Next, the step aims to improve both the taste and the visual appeal of the fish. These fish are soaked in the mixture of salt water and yellow coloring. Then the fish are smoked in a chamber to add a special flavor and prolong storage time.
At the final stage, the smoked fish are packed into boxes. Subsequently, they are freezed at 0 C to remain fresh before delivery. Next, the products are loaded onto the refrigerated trucks, which maintain the cold storage conditions. Last step, the outputs are contributed to fish stores. These stores are responsible for