The diagram illustrates the various stages involved in the production of smoked fish, beginning with catching the fish and ending with their sale in a fish shop. Overall, the process comprises a total of 13 distinct steps, which can be divided into three main phrases: Initial handling after fishing, preparation and smoking, and final storage and distribution for retail.
Initially, the fish are caught at sea and then transported to the port. Once uploaded, they are immediately frozen to preserve freshness. Later, the frozen fish are thawed and rinsed in fresh water to remove impurities. Following this, the fish are cut open and immersed in a mixture of salt water and yellow coloring.
Subsequently, the fish undergo smoking, which imparts the characteristic taste and extends their shelf life. After smoking, the fish are once again frozen, this time at 0 degrees Celsius. They are then placed into cold storage units to maintain optimal freshness. Finally, the smoked fish are distributed to various outlets, where they are sold to consumers in fish shops.