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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 following diagram demonstrates the stages involved in the production of smoked fish.
Overall, the process follows a linear, multi-stage sequence that begins with guting the fish and ends with distruction of smoked fish. During these stages fish is dried and smoked.
In the initial stages, the caught fish are gutted before putting them into a special pot, where salt and water are added for 30 minutes. Subsequently, the fish undergo a drying process where salt is removed. Once they dried, the fish are steamed in a special containers for at least 5 minutes. After that, the steamed fish putted into a fish buckets.
Following this, the stage undergo a smoking the fish by using wood for 30 minutes where it is poured into a vat. Once they smoked, the colour of fish becomes yellow, before packaging them into a container. Finally, the packeged fish is distrubuted, completing the manufactoring process.
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