The diagram illustrates the manufacturing of fish.
Overall, this process encompasses thirteen stages: starting with collection, transporting to ports, freezing, thawing, cutting them open, submerging in salty water, smoking them up, boxing, bring them to freezing point, storing in cold, to finally distribution and selling.
It begins with trawling, that is fish are collected using fishing net. In the next step, the fishes are transferred to the port, after which, they are kept in freezing box.
Following that, the fish are transferred into fresh water, where they undergo thawing. Once the desired temperature is achieved, they are cut open, removing their head part. Eventually, they are submerged in salt water, and yellow colouring is added to it. Then they are laid on a hot grill, to add the smoky flavour.
In the next phase, they are boxed and stored at zero degrees. Thereafter, the containers are stored in a cold region, which helps in keeps the fish fresh. Finally, these boxes are transported through trucks, and distributed in different fish shops for selling purpose.