The image illustrates the process of producing smoked fish.
Overall, there are three major stages in the process, starting with the catching fish at sea, followed by the various preparation and smoking steps, ending with the final distribution of the final product to fish shop. Additionally, the process is highly manual, requiring minimal machinery.
In the initial stage of the entire process, fish are caught at sea before being transported by boat to the port. Once they arrive, they are immediately frozen to maintain their freshness. Subsequently, the frozen fish are thawed in fresh water, preparing them for the next phase.Once thawed, the fish are cut open and soaked in a solution containing salt water and yellow coloring, which serves both to flavor and to enhance the appearance of the fish.
In the following steps, the treated fish are moved into a smoking chamber. After being smoked, they are packaged and frozen again at a temperature of 0°C to ensure quality during storage. The frozen products are then transferred to a cold storage facility. Finally, the smoked fish are transported by truck to fish shops, where they are made available for purchase by customers.