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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 illustrates how fish is smoked on a small scale.
Overall, the process of producing smoked fish has several stages, beginning with gutting, followed by putting fish in fish buckets and culminating with delivery. Notably, the production of smoked fish relies heavily on human labor.
Looking at the initial stages, first, the fish are gutted and then placed in a mixture of salt and water for 30 minutes. After that, they are dried before being steamed for 5 minutes. Once steaming is complete, the fish are put into fish buckets and transferred to vats, where they are smoked using a wood boiler for approximately 30 minutes, which can help smoke the fish better.
Turning to the later stages, after the smoking process, yellow colouring is applied to the fish before they are packed into boxes. The final stage includes loading the finished products onto trucks and distributing them to different locations.
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