The diagram illustrates the procedure of making smoked fish.
The 13 steps process begins with catching the fishes from the water bodies and ends with the processed fishes being sold in the market. This is achieved by carefully storing, processing and transporting the fish throughout the process.
The process starts by catching a large amount of fishes from the water using a fishing net. Further the caught fishes are transported to the port using a small boat. After that the fishes are stored in a container to freeze. Furter in the process the frozen fishes are left to melt and are stored in fresh water. Then each fish is cut open and stored in a salted yellow colored water.
After that the diagram collates that, in the eighth step, fishes are smoked using grill and fire. Once the fishes are smoked properly they are packed in a box and frozen up to 0 degree celcius before storing them in a cold container. The penultimate step involves distribution of the cold stored fishes and finally the smoked fishes are ready to be sold in a fish shop.