The diagram illustrates the process of making smoked fish. Overall, the production involves three main stages: initially, the capture and transportation of fish, followed by their preparation for smoking, and finally, the smoking and distribution of the finished product.
To begin the process, fish are caught in large quantities using nets and subsequently transported to a port. From there, they are stored in a frozen state before being thawed in fresh water. Next, the fish undergo a cleaning process where unnecessary body parts are removed, prior to being marinated in a saltwater solution containing yellow coloring.
Subsequently, the fish are thoroughly smoked in a specialized container. Following the smoking stage, they are carefully packaged and then stored in a cold room at a freezing temperature of 0 degrees Celsius. Finally, the ready-to-sell smoked fish are loaded onto trucks and delivered to fish shops, where they are made available to consumers.