The diagram illustrates the process of producing smoked fish. Overall, it consists of three main stages: catching the fish, smoking them, and distributing the final product to shops for sale. Notably, the fish are frozen twice during the process in order to preserve their quality.
The process starts with fish being caught in the sea. After that, they are transported by boat to the port, where they are unloaded. This is followed by the fish being frozen in order to preserve them before further processing.
Next, the fish are thawed and washed with fresh water. Then, they are cut open before being placed in brine water with yellow colouring, which prepares them for the smoking stage.
Following this, the fish are smoked in a smoking chamber. Once this stage is completed, they are packed and frozen again before being stored in a cold storage facility. Finally, they are distributed by truck to fish shops, where they are sold to customers.