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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 process diagram provides data on how to get smoked fish on a small scale.
Overall, the process of producing smoked fish encompasses several stages, which begins with gutting the fish and ends up with delivering them. Notably, the production of smoked fish relies heavily on human labour.
Looking at the initial stages, first, the fish are gutted and then placed into a basin with salt water for 30 minutes. Afterward, they are dried before being steamed for 5 minutes. Following that, when steaming is complete, they are put into several fish buckets and then transferred to vats where fish are smoked through the use of wood for approximately 30 minutes.
Turning to the later stages, after the smoking process, yellow colouring is applied to the fish before they are packed into large boxes. The final stage of producing smoed fish is when finished products transferred to trucks to distribute them to different locations.
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