The diagram illustrates the process in which manufacturers produce smoked fish.
Overall, the process comprises of 13 main steps, starting with catching the fish and finishing with final products being sold in the store.
The main phrases include initially processing, preparing, preserving, and getting ready for distribution.The process begins with gather all the fish and convey them to the port, they are then stored in a freezer. When the cooking stage starts, these fish are be taken to a defrost process, happening in pool filled with fresh water. Consequently, manufacturers would then begin to cut open the fish when they are completely defrosted after the previous step. The next step involves soaking the prepared fish in a mixture of salt water and yellow coloring.
Following the coloring stage, the colored fish undergo a smoking process, when they would be hung on a board before being packaged in a box and ending up in the freezer with the temperature of as low as 0 degree Celsius. These boxes are kept in a cold storage facility until they are delivered to the fish stores and markets, ready for consumption.