The diagram illustrates a process by which smoked fish are manufactured. Overall, smoked fish production mainly requires a manual labor consisting of 8 main stages, being with removing the guts from the fish, followed by 30 minutes of dipping into salt-water and 5 minutes of boiling and drying and several processes of manufacturing before being delivered by trucks for marketing.
in the initial stage, fish are gutted, extracting the internal organs for the following process. Next, they are soaked in the mixture of salt and water for 30 minutes before being sent to cooker to be boiled within 5minutes. After which, they are taken out and let dry.
in the next stage, having been dried, they are hung by a wire in the vat which contains liquid for smoking called smudging water additionally, the wooden cap is used to cover the vat. This procedure takes an half an hour. Subsequently, the products are coloured with yellow dye to look appetizing before being packed in boxes. Finally, those smoked fish are transported to markets for sale.