The diagram illustrates the process in which smoked fish is produced.
Overall, the initial preparation starts with cleaning the fish, and ends with delivery. Notably, the steps take place in sequence, one leading directly to the next, and all of the given steps require human input.
To begin, the fish are gutted using the knife, and their eyes are extracted from their bodies before putting them in the water which is salted and remains there for thirty minutes. Afterwards, the fish are carefully put in the steam chamber for five minutes. The dried fish are then placed in the fish baskets. The prepared fish are then smoked in wooden vat which also contains a salt water. The fish get yellow coloured by using a spacial spray. In the final stage, they are packaged in the boxes, and then loaded in the back of trucks to deliver the smoked fish to shops.