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The image features a process diagram titled "Small-scope about the production of smoked fish" divided into 8 sequentially numbered stages: step 1 depicts a fish and a knife labeled "gut"; step 2 shows two fish submerged in a container labeled "Salt-water (30 minutes)"; step 3 shows the container heated over three fire flames labeled "5 minutes"; step 4 displays four fish vertically oriented labeled "dry"; step 5 shows a "vat" containing "water", "smudging", two fish, and a "wood" lid, labeled "smoking" and "(30 minutes)"; step 6 presents three fish on a surface being treated via a dropper labeled "yellow colouring"; step 7 shows two fish packed inside a rectangular box/crate; and step 8 shows a delivery truck.
Given the complexity of the image, the above description may not be entirely accurate.
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The provided picture illustrates the process of producing smoked fish. Overall, there are three main stages, beginning with preparation of fish next stage is producing and culminating in distribution. It involves several stages of processing, including gutting, keeping in salt-water, drying, smoking and making with yellow colour.
Initially, fish are gutted. Once this has been done, the fish are kept in the salt-water for 30 minutes. At the next stage, the fish are kept in the hot water for 5 minutes, after which they are dried for several hours. Following this, dried fish are smoked for 30 minutes and added wood, smudging, water and vat ingredients.
Subsequently, smoked fish are coloured yellow. After that, the processed fish are placed into containers. Finally, the finished products are packaged and are ready to be delivered to customers.
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