The provided diagram illustrates the various stages involved in the production and distribution of smoked fish.
Overall, the process consists of catching the fish, preparing it through freezing, thawing, cutting, and smoking, and then transporting and distributing the final product to fish shops for sale.
The initial stage involves capturing the fish using nets, followed by its transportation by boat to the port for freezing. After thawing in fresh water, the fish is sliced and immersed in saltwater with yellow coloring before being smoked.
In the subsequent step, the fish undergoes another freezing process at 0°C and is subsequently stored in a cold facility. Finally, the smoked fish is packaged and distributed to retail outlets for sale.
