The diagram illustrates the various stages involved in the preparation and distribution of processed fish.
Overall, the process begins with the fish being caught and ends with the fish being sold at a shop after undergoing several procedures, including freezing, smoking, and distribution.
The first step of the process is when the fish are caught in a fishing net and transported to a port by boat. Upon arrival at the port, the fish are immediately frozen to preserve their freshness. After freezing, the fish are thawed in fresh water, preparing them for the next stage, which involves cutting them open.
Once the fish are cut, they are soaked in salt water mixed with yellow coloring to enhance their flavor and appearance. The next step is smoking, where the fish are placed in a smoker, which further processes and preserves them. After smoking, the fish are frozen again, this time at 0°C, and stored in a cold facility.
In the final stages, the fish are distributed to different locations using refrigerated trucks. Once the distribution is completed, the fish reach the fish shops, where they are sold to customers.