The given diagram depicts the process of smoked fish production in small-scale.
Overall, it is evident that the process is complex which includes eight stages, starting with removal of internal organs and concluding with distributing the fish for sale. Notably, it mostly consists of human inducing stages, along with machine-driven work and some insignificant tools.
The procedure commences with human induced labor, where the fish are caught and internal organs are removed manually by the use of special knives. Subsequently, before being boiled for five minutes, the fish are immersed in conatainers of salt water for half an hour so that taste can be improved. Then, after being boiled, the moisture content of the fish is removed.
Having been dried, the fish are sent to the next stage, where the fish are placed into a large vat containing smudging water along with being covered with a wooden lid so that the fish can pass through the smoking step. Ultimately, the fish are transported to supermarkets once they have been colored with a yellow food dye using a pipette.
