This illustration describes the procedure of making smoked fish.
Overall, this activity includes nine steps, which can be divided into 3 main parts. The first one is about how fish are collected. Then, it is the processing stage, where the fish are already peeled. At the end, these fish are published in certain shops.
Initially, fishermen are going to use a big basket to catch fish until they reach a maximum number of these species. Fish, after being caught, are transported from the ships to the port nearby. They are soon frozen in enormous freezers and thawed into fresh water. These fish are cut open and have their unnecessary parts removed, then kept in salt water until they turn yellow. The species are smoked and packed in boxes at a low temperature, approximately at zero degrees Celsius.
The last step involves the transportation of these products, including cold storage, distribution, and commerce. These foods are also kept in a cold refrigerator in fish stores to maintain their quality.
