The process map illustrates how smoked fish is produced. Overall, this is a linear process and the procedure consists of four main stages, beginning with gutting the fish and ending with packaging the final product.
Initially, fish caught in rivers or lakes are undergone gutting to remove internal organs and impurities. After this, the gutted fish are marinated thoroughly by soaking them in saltwater for about 30 minutes on end in order to ensure thorough cleaning again. In the following stage, the fish are dried under the sun, while the remaining moisture is evaporated with the help of heat produced by a small fire.
At the penultimate stage, the pre-processed fish are transferred to a steaming chamber, where they are steamed for approximately 5 minutes and smoked for approximately 30 minutes. The process concludes when the smoked fish are coated with a yellow protective layer to prevent mold before being packaged and prepared for distribution.