the diagram illustrates how smoked fish is produced through a series of stages.
Overall, this is a linear process that commences on fish gutting and culminates in distribution the end-products for retail chains, involving eight distinct steps involved in the procedure.
Initially, fish caught in rivers or lakes undergoes gutting to eliminate impurities and internal organs. At the subsequent stage, they are marinated in a mixture of salt and water for hours on end in order to ensure a thorough cleaning again. Afterwards, the fish are arranged on wooden racks and left to dry under sun.
At the penultimate stage, pre-processed fish are transferred to a steaming chamber,where they are steamed for approximately 5 minutes before taking out and putting them in fish buckets. Following this, the fish starts to undergo smoking over a bed of wood and left to rest for 30 minutes. The process finishes when the smoked fish is covered with a yellow protective layer against mold, prior to being packaged and made ready for shipment.