The diagram illustrates eight-stage process producing of smoked fish. Overall, this process follows a linear sequence that begins with the gutting the fish and ends with the transporting by truck. The fish undergoes several processes, including soaking, heating, drying, and smoking before being delivered for sale.
The initial stage concentrates on gutting the fish by knife. After that, the fish are marinated in salt water for about 30 minutes in order to ensure thorough cleaning again. Once the pre-processed fish transferred into a steaming chamber where they are steamed for approximately five minutes.
Next, burned fish are took out from a chamber and dried. In the following stage, the fish undergo smoking in the wood for nearly 30 minutes. They are vat and the smudging water input. The smoked fish is covered with a yellow colouring. Finally, the smoked fish are placed in a container and then transported to its destination.