The pictures expose the process of producing smoked fish.
Overall, the picture has 13 stages of manufacturing smoked fish from catching fish from the sea to being ready to sell in fish shop.
Initially, the fish are caught from sea. Subsequently, they are transported to the port in special boats without damage. Next the fish were frozen so as not to lose its quality and to reach for a long time period of time. After standing in the refrigerator for some time, it was left in fresh water to thaw again. Later on started to prepare fish to smoked. Firstly, unnecessary part of the fish are removed for smoking, such as the head an nonessential fish.
After the fish were cleaning 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.
