The diagram illustrates the process of producing smoked fish, starting from fishing at sea and ending with the fish being sold at the fish shop.
Overall, the diagram shows a total of 13 stages involved in the production of smoked fish, including fishing, transportation, freezing, thawing, coloring, smoking, freezing at 0 degrees Celsius, cold storage, distribution, and selling.
Initially, the fish is caught at sea and transported to the port before undergoing the freezing process. Subsequently, the fish is thawed with fresh water, cut open, treated with salt and yellow coloring, and then smoked to prepare it for packaging.
Following the smoking stage, the fish is frozen again at 0 degrees Celsius in a cold store. Lastly, the fish is distributed by lorry to fish shops, where it is stored on shelves and ultimately sold to customers.
