The flow chart demonstrates stages in the process of manufacturing smoked fish.
Overall, the entire procedure consists of thirteen primary stages, commencing with the harvesting of fish in the ocean, followed by the cutting of the fish, and culminating in the distribution to retail outlets.
In the first step, fish are caught by fishermen and then transported to the port by boat. There, they are unloaded and immediately frozen. Subsequently, they undergo a thawing process and are rinsed in fresh water, ready for the next phase.
Following the preprocessing phase, the fish are split lengthwise before being immersed in a solution of salt water and yellow coloring. At this point, the processed fish are placed in a smoking chamber, where they are infused with smoke before being packed and frozen again at 0°C. Ultimately, having been transferred to a cold store to preserve their quality, the fish are dispatched to fish shops by trucks, where they are offered for sale to customers.