The diagram illustrates how smoked fish is produced. Overall, the process comprises several steps which can be grouped into three main stages: capturing and transporting the fish, preparing and smoking, and finally packaging and distribution. While some of the steps are done manually, others require dedicated equipment.
The process starts when fish are caught using nets in the sea. The catch is delivered to a port on boats and is frozen until further use to preserve freshness and avoid spoilage.
In the next stage, the frozen fish are thawed in large tanks with fresh water to prepare them for further processing. Afterward, their bodies are cut open to remove internal organs, while the edible parts are soaked in a mixture containing salt water and yellow coloring. The fish then undergoes a smoking process, acquiring its characteristic flavor.
The smoked fish can then be packaged, frozen, and kept in cold storage facilities to maintain quality. Finally, the ready product is shipped to different stores by truck.