The diagram illustrates the steps by which smoked fish is produced. Looking from an overall perspective, it is readily apparent that there are 3 main stages involved in the procedure of smoking fish, which begin with catching and transportation, followed by storage and processing, and finally further storage and distribution. Of particular note is the collaborative involvement of fishermen, boat operators, storage specialists, product processors, and suppliers to fish stores for retail.
Initially, the process of salmon manufacturing commences with catching fish using nets. The raw fish is then transported by boat to a port where it is frozen for a while. The next stage starts with a thawing process for a not-ready fish in fresh water. From this point, thawed fish is sliced and put in salt water before adding some amount of yellow coloring. After this, the actual smoking takes place.
Following these two stages, smoked fish are packaged in boxes and put into a larger container for freezing at zero degrees. Upon completion of the cooling process, they are grouped into cold storage bins. The final step is to distribute them by truck to shops to sell to consumers.