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The image contains diagrams representing a process flow, starting with a fish swimming, followed by a net, a boat, and a depiction of a port. Then, there's a step showing freezing with snowflake symbol, another showing thawing with a water icon, and fish being cut open. The fish is then smoked, placed in salt water with yellow coloring, and freeze again at 0°C. It's stored in a cold store, distributed via a truck, and finally, sold in a fish store. No numerical data points, percentages, or specific labels are included in these diagrams.
Given the complexity of the image, the above description may not be entirely accurate.
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The picture shows how to produce smoked fish.
Overall, this process includes three main stages: fishing and transportation of them from sea, their transformation into smoked fish, and the delivery of finished products.
In the first stage, fish are collected from locations and transported by boat to a port. There, the raw material is sent to fabric within frozen boxes at 0°C.
In the second stage, frozen fish are washed to remove some kind of impurities in soft water. This washed raw materials are then cut to open. After that, the opened are left in salt water until their color change into yellow, which are then smoked on special oven.
In the final stage, the fish which are prepared with smoking are packaged in rectangle boxes. After packaging the products are kept in store at 0°C. At the end they are distributed to fish markets to sale by trucks.
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