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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 diagram illustrates the process of smoking fish, from cleaning the fish’s gut to transport with trucks to the market. Overall, it is a linear, multi-stage process consisting of eight main steps, beginning with cleaning the fish’s gut and culminating in transport to the market by trucks.
At the initial stage, fish are cleaned with a knife and then marinated with salt as well as water for 30 minutes. In the next stage, when fishes fully marinated with the mixture, they are cooked over fire for a limited time of 5 minutes. Then dried well.
In the following stages, the dried fish are put in the smoking station known as the vat. Additional ingredients like wood and smudging water are added, then smoked for another 30 minutes. Before being sealed in the wood box, the smoked fish is painted yellow with a brush. Lastly, the smoked fish is delivered to the market by large vehicles.
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