The process illustrates how smoked fish is manufactured and distributed to store.
Overall, there are two main stage in this process, commencing with catching fish, followed by creating its, and ultimatly ending with distributing to store.
In the earliest stage, fishes has been catched from the sea by fishermen and then moved to a conveyor belt to transport to a port, where they are frozened in a cooling machine to preserve the quality. These fishes are subsequently thrawed, coupled with cutting open and soaked in fresh salt water, after that, which has yellow coloring to be cleaned and removed dirt, ensuring their hygience. The producer prepare these ones for the next stage involving creation.
In the following stage, prepared fishes are smoked by heating through high temparture. After the smoking step, these fishes are carefully selected, arranged well-organised, and bulkly packaged, respectively. Finally, smoked fish boxes are frozen at zero degrees which can maintain their freshness, and also kept in cold storage. These products are right after being stored, they are distributed to fish store for saling.
