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The image illustrates a 9-step sequential process diagram detailing fish processing, starting with step [1] "Gut the fish" featuring fish, followed by step [2] "Salt and water (30 mins)" showing fish in a bowl, step [3] "Dry the fish" on circular racks, step [4] "Steam the fish (5 mins)" on a steaming tray, step [5] "Put the fish in fish buckets" showing three round trays, step [6] "Smoke the fish by using wood (30 mins)" depicting smoking pots labeled "vat", step [7] "Yellow colouring" showing two round trays, step [8] "Packaging" into open cardboard boxes, and step [9] "Distribution" represented by a cargo truck.
Given the complexity of the image, the above description may not be entirely accurate.
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The diagram gives detailed information about how to make smoking fish in a small scale.
Overall, there are three main stages in this process, starting with the initial preparation of fish, followed by steaming the fish, and lastly transportation of the final product. While some specialized equipment is needed, the majority of the job is completed by manual labor.
The first stage of the process requires the involvement of several parties. Initially, the fish is gutted from organs and other unnecessary parts and salted into water for about 30 minutes. Once it finished, the fish dried in natural light. The next step starts with steaming the fish for 5 minutes and putting them in fish buckets. After that they smoke the fish by burning wood and it takes 30 minutes.
In the final stage, cooked fish is colored with yellow paint, which is then packed into small and medium boxes. Lastly, it is transported into restaurants and markets.
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