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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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Note: Both the topic and the answer were created by one of our users.
The diagram illustrates the small-scope of huge process about the production of smoked fish.
Overall, a fish goes through complicated workflow, which includes multiple different steps before it is sent to a store. Fish is being prepared in salt-water before frying, then smoked in dedicated vats and put to trucks.
At first, fish is gutted with a knife before staying in salt-water for a half of an hour. After it was holded there, fish is being fried in the same water for 5 minutes. When it’s done, fish is dried for some amount of time.
Then, the smoking process itself happens – it goes to a vat closed with wooden lid for smoking in smudging water for 30 minutes. Afterwards, fish is yellow coloured, put into transportation containers, and sent to supermarkets via trucks.
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