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The image contains a flowchart illustrating the process of preparing and distributing fish through various stages. The first stage shows a fish, followed by a depiction of a port where the fish is presumably transported to. Next, the process shows the fish being frozen, then thawed, and then cut open. Following that, the illustration indicates that the fish is put in fresh water. Subsequently, the fish is either smoked or put into saltwater with yellow coloring. After these stages, the fish is frozen again at 0°C, then stored in a cold store. Finally, the fish goes through distribution and ends up at the fish shop for sale.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram illustrates the process of making smoked fish.
Overall, there are thirteen steps in this process, beginning with catching fishes in net and ending with smoked fish sold in fish shops.
Fishes are cached in the net is the first stage of this process. Next, caught fish transfer into a boat. In the subsequent step, fishes are moved into a port and stored into a freeze. Afterward, fishes are washed in fresh water. later, clean fishes go in salt water and yellow colouring after its cut.
The diagram further indicates that in the subsequent step, fishes are cooked and packed in a box. Meanwhile, boxes are stored in freeze at o’c and then it’s passed through to the cold store. Thereby, complete fishes go through for a distribution. In the final step, fishes are distributed in a Fish shop for sale.
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