The diagram illustrates how to make smoked fish.
Overall, the production of smoking fish is a linear process in which caught fish is frozen, melted, devided and smoked before the final product is transported to stores specialized in selling fish.
Initially, tonnes of fish are caught by a fishing net from seas which then delivered to a port via special ships. Upon arrivial, the fish go through the main steps, starting with freezing them in a particular refrigerator, followed by thawing out with fresh water, returning them to their own body temperature. Having been thawed, they are cut open and internal organs are removed. Subsequently, the sliced fish undergo the next process where two components: salt water and yellow coloring have been added to give some flavour and color.
Next stage involves of smoking fishes by placing them in a row with right heating temperature which afterwards almost ready products are packaged into boxes. Following step is freezing smoked fish again with 0 degree, and after the boxes are placed into the cold stores which are conveyed by trucks to fish stores, making by-products ready to sell and be consumed