The illustration presents how a smoked fish is produced in a moderate way.
Overall, it is a six-step man-made process, starting from the fish preparation, gutting it, and finishing it by putting the result product into a package and distributing it.
The process starts from the collected fish gutting, which includes eye extraction. Next, the prepared fish goes into the bowl with a salted water and remains there for a half an hour. Then the fish should dry in a wooden container, after which it undergoes the 5-minute steam process, putting the container into the boiling water.
As 5 minutes pass, the fish is moved to the specialized buckets. Right after, it is loaded into the smoking vat for 30 minutes, using wood to fire the process. The prepared fish needs to be colored by spraying it with a yellow substance. The last two stages consist of packaging the produced product into the carton boxes and conveying it to the next destination.