The pictures show the process of making smoked fish. Overall, there are three main stages, starting with catching fish and transporting them, followed by smoking and packaging them, and finally further storing and distribution of the product to shops. It is also clear that the majority of the process is completed manually with relatively little equipment.
Before fish is smoked, it goes through multiple steps. First, the fish is caught using fishing nets and transported to the port. To keep it fresh, it is then frozen in a container. Once at the processing facility, the fish undergoes a thawing process in fresh water. After thawing, the fish is cut open to remove the unnecessary parts, including guts, intestines, and bones. The cleaned fish is then soaked in a salt water solution, which also contains some yellow coloring. Finally, the fish is ready to be smoked.
The next stage of the process begins when the smoked fish is packaged and then frozen at zero Celsius degree in a larger container. This container is kept in a cold storage before it is ready for distribution across fish shops, where it is finally sold to customers.