The image illustrates a fourteen step process in terms of a flowchart to make smoked fish.
Overall, the process can be divided into broader categories of acquiring the fish, processing it and then distributing it. Most of the steps are represented pictorially and separated by an arrow pointing to the next step.
Initially, salmon are fished from the waterbody into a ship and transported to a port. At first, the fish is frozen and then thrown into fresh water. Following this the salmon is cut open and soaked in a mixture of yellow colouring and saltwater before being exposed to smoke. The smoked salmon is boxed, frozen to be stored in the cold storage and distributed to shops.
