The diagram illustrates the various stages involved in the production of smoked fish, beginning with the fishing process and ending with the distribution of the final product to fish stores
Overall, the process consists of several distinct stages, starting from catching fish in the sea, followed by freezing, cleaning, salting, smoking, and ending with packaging, storage, and delivery. It is a linear and systematic process that transforms fresh fish into a market-ready smoked product.
Initially, fish are caught from the sea using fishing nets. Once the fish have been caught, they are transported to the port, where they are unloaded and immediately frozen to preserve freshness. When required for processing, the frozen fish are thawed and rinsed thoroughly in fresh water. Following this cleaning stage, the fish are cut open to remove internal parts and are then soaked in a mixture of salt water and yellow coloring to enhance both flavor and appearance
After seasoning, the fish are placed in a smoking chamber, where they are exposed to smoke until they acquire the desired flavor and texture. Once smoked, the fish are frozen again at 0°C to maintain their quality. Subsequently, they are stored in a cold storage facility before being distributed to retailers. Finally, the smoked fish are displayed and sold in fish stores, ready for consumers to purchase.