The picture illustrates the process of producing smoked fish.
Overall, the smoked fish production process consists of thirteen steps: beginning with fishing at sea and ending with the distribution of fish to shops. Notably, the fish undergoes several treatments including freezing, cutting, soaking, and smoking before being delivered for sale.
The initial stages focus on preparing the raw fish to obtain smoked fish. The process begins when fish are caught in the ocean and transported to a port, where they are frozen immediately to preserve freshness. Once thawed in fresh water before being cut open to remove internal parts, the fish are then soaked in a mixture of salt water and yellow coloring. In the last step of preparation, they are smoked and made ready for packaging.
The final stages of the process involve packaging, storing, and delivering the smoked fish to consumers. After being smoked, the fish is packaged and placed in cold storage to maintain its quality, It is then transported through distribution channels before reaching fish shops, where it is made available for sale to customers.