The diagram illustrates the process of manufacturing smoked fish.
Overall, the process involves 13 steps beginning with catching the fish and ending with its sale.
The process starts with catching the fish, it is usually caught with fish nets and it is carried by boat into the port. After this the fish is kept in freezer. The fifth step is thaw where the fish is defrosted and washed in fresh water. Later the fish is cut open by separating its head and body. Following that, it is put in salt water where yellow colour is added.
Subsequently, it is smoked in a chamber and then packed into boxes. The tenth step is to freeze, it is frozen at zero degree Celsius, next it is stored in cold store until distribution. After that it is transported for distribution, it is transported using a vehicle to a fish shop. Finally it is kept in fish shop for sale.
