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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 how smoking fish is done on a small scale
From an overall perspective, there are 9 main stages in the procedure, commencing with gutting the fish and ending with distribution to supermarkets. Notably, most of the jobs in the diagram are traditionally done by fishermen.
Initially, the process starts with gutting the fish. Once the fish are cleaned, they are soaked in a saltwater for about 30 minutes before sending fish to dry in a special box. After the completion of drying, fish are sent to be boiled for 5 minutes. The next stage includes fish being placed in buckets.
Subsequently, fish are sent to be inside a bucket over a wood fire for 30 minutes before undergoing yellow colouring in the next step. Once fish are couloured yellow, they are dispatched to be packaged. The final step involves packaged fish being distributed for sale by trucks.
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