The diagram provides the stages involved in the production of smoking fish in a small scale tracing the process from gut the fish to the final packaging stage.
Overall, the procedure follows a linear, multi-stage sequence that begins with fish being gut and mixed with salt and water, and ends qith fish being coloured to yellow after they have been smoked by using wood.
In the initial stages, ingredients are combined and fish being gut. After this, fish transferred to a container, where salt and water are added. Once the ingredients have been mixed in 30 minutes, the fish passes through a drying process, that are then steamed for 5 minutes before being shaped into fish buckets.
The remaining stages deal with heat treatment and final assembly. The fish buckets are smoked by adding wood in a special vat for 30 minutes and subsequently coloured to yellow as they move along the production line. After this stage has been completed, the fish buckets are being packaged, completing the manufacturing cycle.
