The bar chart shows how smoked fish is produced. Overall, the whole process consists three main stages, starting from catching and transporting the fish to port, following by the main process of smoking and then distributing the final product to the stores.
First of all, fish in particular amounts are caught, after which delivered to to the port. In the port, the fish, initially, go through the process of freezing and thawing in the fresh water. Before being kept in salted water and coloured to yellow fish is cut in half.
After that, the smoked item is packaged and freezed in 0 degrees. Before being completely finished, the product is rested in a cold storage. In a final stage, the ready fish is distributed to fish stores by huge trucks, ready for consuming.
