The illustration demonstrates the production of smoked fish for consumption.
In general, the process comprises 3 main stages: pre-processing, processing, and distribution. Moreover, the production commences with collecting raw fish and culminates in edible smoked fish products.
To start with, workers harvest fish using nets from aquatic habitats including either lakes or oceans. Then, they transfer the fish back on boats to mainland ports where. After that, frozen fish are defrosted and put into large containers filled with fresh water to remove impurities. Moving onto the process stage, workers cut open the thawed fish to remove all their organs. Next, the fish are soaked salt water and covered with yellow coloring. Consequently, cleaned fish are put in smoking chambers and packed into boxes, followed by another freezing step at 0 degrees Celsius.
Lastly, packaged smoke fish are kept in cold storages waiting to be distributed to various fish stores for consumption.