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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 illustrates the process by which fish are smoked in a small scale.
Overall, the process consists of 9 main steps. Starting with preparation of fish, this is followed by heat-treatment and coloring the fish. The procces finishes when the ready fish are packaged and distributed.
The process begins when fish are gutted before being fermented in a mixture of salt and water for 30 minutes. Once fermented, the fish are then dried. After this, the fish are steamed for five minutes. Following steaming, the fish are put in fish buckets.
Once placed, the fish are smoked in wooden tanks for 30 minutes. Atfer this, the smoked fish are colored yellow. Once colored, the ready fish are packaged in boxes. Following packaging, they are then delivered to fish stores by trucks.
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