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The image features a diagram titled "Small-scope about the production of smoked fish" illustrating an 8-step process: Step 1 shows a fish and a knife labeled "gut"; Step 2 shows two fish in a container labeled "Salt+water (30 minutes)"; Step 3 shows two fish in a container heated by fire labeled "5 minutes"; Step 4 shows four upright fish labeled "4 dry"; Step 5 shows two fish inside a container with labels "smoking", "vat", "water", "smudging", "wood", and "(30 minutes)"; Step 6 shows three fish being treated with a syringe labeled "yellow colouring"; Step 7 shows two fish packed inside a rectangular container; and Step 8 shows a transport truck.
Given the complexity of the image, the above description may not be entirely accurate.
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The picture shows how smoked fish is produced in several stages.
Overall, there are seven stages of producing the smoked fish, starting from gutting and ending with transportation. It is clear that salt-water and smoking procedures take the longest time, while the time spent on the remaining stages is significantly less.
In the first stage, the fish is gutted. It is then placed into salt water for about thirty minutes prior to heating for about five minutes on fire. Although it is dried, the fish is then placed into a smoking chamber with wood to smudge, which is the smoking stage of the process.
After the smoking stage, the fish is transferred to the next stage, where it undergoes a colouring process. This stage lasts for approximately 30 minutes, during which the fish gradually turns yellow.
Once the colouring process is complete, the smoked fish is then prepared for packaging. In the final stage, it is packed into boxes and transported to its destination.
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