The diagram provides information on how smoked fish are produced.
Overall, the process divided into 3 stages with catching and transportation, followed by storage and distribution.
Firstly, the process starts when the fish are caught and transported to a port by a boat. Then, they are frozen and undergo a thawing process in fresh water. Secondly, the fish are sliced open and they are soaked into salt water with amount of yellow coloring. From this point, the actual smoked process takes place. Thirdly, they are packaged and frozen at 0 degree Celsius in a larger containers. Finally, the fish are put into cold store and distributed by trucks to fish shops to sell to consumers,
