The diagram illustrates the comprehensive process involved in the production of smoked fish, encompassing multiple stages from preparation to distribution.
Overall, the process is a sequential flow that emphasizes various stages, including freezing, thawing, and smoking, before the final product is made available for sale at fish shops.
Initially, the process begins with the acquisition of a fish, which is then transported to a port. Following its arrival, the fish undergoes a freezing stage, where it is preserved for later processing. Once frozen, the fish is subsequently thawed to facilitate further preparation. The next step involves cutting open the fish, allowing for additional steps to enhance its flavor and texture. After being opened, the fish is immersed in fresh water, initiating the preparation for smoking or salting.
The subsequent phases entail either smoking the fish directly or placing it into saltwater, joined by yellow coloring, to augment its preservation and taste. After this treatment, the fish is once again frozen at a temperature of 0°C to ensure optimal freshness. The final phase involves the storage of the product in a cold store until it is ready for distribution. Ultimately, the entire process culminates in the delivery of the smoked fish to retail locations, where it becomes available for consumers.