The process illustrates how smoked fish is manufactured.
Overall, there are thirteen steps in the production of smoked fish, starting from catching the fish and ending with delivery to fish stores by lorry.
The first step is that fish are caught from the water. Subsequently, they are delivered to ports by boat. After that, the fish are frozen in rectangular containers and then placed in fresh water. This is followed by cutting the fish with a sharp knife. Next, they are mixed with salt and coloured yellow in a container.
The following step is that the salted fish are smoked at a high temperature. After that, they are packaged in boxes, after which the finished products are frozen at 0°C. Once frozen, the fish are transported to a cold store. Finally, they are delivered to fish stores by lorry.
