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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 image outlines the process of small-scale fish smoking.
Overall, this production starts with the removing fish’s internal organs, after which they are subject to a number of procedures, such as salting, drying, smocking and colouring. At the final stage, the fish is packaging and being distributed to consumers after that.
Initially, the fish is preparing by removing all the entrails, and this is followed by leaving them in the water after salting for 30 minutes. It is then dried in specific dish, and steamed for 5 minutes, which is subsequently transported to a fish buckets.
The following phase begins in the vats, where the steamed fish being smoked by using the wood and closed with pod. The smoking of the fish is lasting for 30 minutes. The ready-to-eat fish is coloured to a yellow and packaged for being distributed by a truck to a range of consumers, thus making the end of the production.
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