The diagram illustrates the process by which smoked fish is produced on a small scale.
Overall, the smoked fish procedure consists of nine main stages, beginning with gutting the fish and ending when smoked fish is packed and delivered for sale.
In the initial stage, the fish are gutted and have removed eyes. Then, the prepared fish is soaked in a mixture of salt and water for 30 minutes. Once soaking, they are spread out on a wooden tray to be dried prior to being steamed for five minutes.
As 5 minutes pass, the fish is moved to the specialized bucket. It is subsequently loaded into the smoking vats for 30 minutes, using wood to fire the process. The prepared fish needs to be coloured by spraying it with a yellow substance. In the final stage, the ready-smoked fish are packaged into boxes, which are loaded onto trucks and delivered to stores.
