The diagram illustrates the various stages involved in the production of smoked fish, from catching the fish to distributing the finished product to retailers.
Overall, the production process consists of a number of consecutive stages. It begins with catching and transporting fresh fish and involves several preparation stages, including freezing, thawing, cutting and salting. The fish are subsequently smoked and packaged before being stored and finally delivered to fish shops for sale.
At the beginning of the process, the fish are caught and transported by boat to the port, where they are immediately frozen. Following this, the frozen fish are thawed in fresh water. Once they have been completely thawed, they are cut open and prepared for the next stage. The fish are then soaked in a mixture of salt water and yellow colouring.
In the subsequent stage, the prepared fish are placed in specialised smoking equipment, where they undergo the smoking process. Once this stage has been completed, the smoked fish are packaged and frozen again. The finished products are then kept in cold storage until they are ready for distribution. Finally, they are transported to fish shops, where they are sold to consumers.