The picture illustrates the process of producing smoked fish.
Overall, the process encompasses three main stages and 11 steps, from catching the fish to distributing it to fish shops for consumption.
The first stage is harvesting the product. Initially, fish are caught using special equipment such as fishing nets, and then loaded onto a boat. Subsequently, the catch is delivered to ports and unloaded there for further processing.
Compared to the previous stage, production involves relatively more complex steps. Once the fish is delivered to the production sites, it is frozen and then thawed. These procedures are followed by placing the fish in containers with fresh water to prepare them for being cut open. Next, the fish are cleaned of unnecessary parts and then kept in salt water until they turn yellow. The production process concludes with the fish being smoked and packed in special boxes.
The final stage involves transportation, distribution, and commerce. The boxes of smoked fish are stored at a temperature of 0 degrees Celsius in special cold stores. Then, the product is transported on trucks and distributed to fish shops for sale.