The diagram illustrates how smoked fish is produced.
Overall, the process consists of several distinct stages, beginning with fishing, followed by a series of treatment steps, such as cutting, colouringcoloring, and smoking, before ending with distribution and sale.
The initial stages focus on preparing the raw fish to obtain smoked fish. The process begins when fish are caught in the ocean and transported to a port, where they are frozen immediately to preserve freshness. Once frozen, the fish are thawed in fresh water before being cut open to remove internal parts. The fish are then soaked in a mixture of salt water and yellow coloring, likely to improve flavor and appearance. In the last step of preparation, they are smoked and made ready for packaging.
The final stages of the process involve packaging, storing, and delivering the smoked fish to consumers. After smoking, the fish is packaged and placed in cold storage to maintain its quality. It is then transported through distribution channels before reaching fish shops, where it is made available for sale to customers.