The diagram illustrates how a smoked fish is made.
From an overall perspective, it is apparent that there are thirteen different stages in the procedure of making a smoked fish, which begins with catiching a fish and ends with distribution to fishstores for sale. Of particular significance is the collaborative involvement of fishing industry, food processing facilities, and the commercial retail sector.
Initally, producing smoked fish commences with catching the fishes of the ocean, before they are transported to port by boat. Upon completion of delivery, it is freezed in a container, followed by putting freezed fish into fresh water to thaw. The subsequent stage involves cutting fish open using hammer.
Following these six steps, curved fish pieces are placed in a salt water to add yellow color. Once yellow coloring is complete, fish are sent to be smoked, before placing them into cardboard boxes. Subsequently, cardboard boxes are dispatched to freeze under 0 degree Celsius in a container. Final stages consist of keeping boxes in cold stores and distributing them to fishshop for sale with the assistance of trucks.