The diagram illustrates the stages involved in smoked fish production.
Overall, it is evident that the smoked fish production is man-made and long process that comprises seven stages. It begins with removing the gut of fish, and finished with delivering to market, ready to public consumption.
More precisely, the first stage involves the removing of the gut. Then, it is flavored with salt and water, and kept for 30 minutes, in order to be absorb the salt and water. Once this step is finished, the fish is boiled under the fire for another five minutes. The next step is drying, which helps to remove to evaporate the additional water.
The next step is a complex operation, where fish is put in smudging water, using a special wet, to provide better isolation and absorption. Before closing the vat, the fish is colored with the yellow. After it closed, it stayed intact for 30 minutes to allow fish to absorb yellow coloring. Once, this stage is completed, the smoked fish directly delivered to supermarket’s shelves.
