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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 image demonstrates the process whereby the smoke fish is produced.
Overall, it is a linear process that requires a limited human interference, but relies on specialized equipment such as gut, vat and wood. This process involves several stages, commencing with the fish undergoing preparation before being smoked and culminating with distribution.
The process begins with gutting and cleaning a fish, after which it is placed into the container filled with salt-water for 30 minutes. Following this, the fish is heated for 5 minutes before being removed from the water and dried.
Once the fish have dried, they are transferred into the vat filled with smudging water and covered with wood. They are then smoked for 30 minutes after which placed onto the surface. Then the fish is coloured with yellow colour. In the final stage the smoked fishes are distributed
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