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The image features a process diagram titled "Small-scope about the production of smoked fish" consisting of 8 numbered steps connected by arrows. Step 1 depicts a fish and a knife labeled "gut". Step 2 shows two fish submerged in a container labeled "Salt-water (30 minutes)". Step 3 shows the container over three fire flames labeled "5 minutes". Step 4 shows four upright fish labeled "dry". Step 5, labeled "(30 minutes)", illustrates a process labeled "smoking", comprising a "vat" containing "smudging water", fish, and a top cover labeled "wood". Step 6 shows three fish being treated with a dropper labeled "yellow colouring". Step 7 shows two fish packaged inside a rectangular container. Step 8 shows the packaged container loaded onto or transported by a cargo truck.
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The provided flow chart delineates the sequential steps involved in the production of smoked fish, from initial capture to final retail sale.
Overall, the process comprises three primary phases: initial procurement and freezing, subsequent preparation and smoking, and concluding with storage and distribution. Notably, the fish undergoes two distinct freezing stages, with the option of either smoking or salting after preparation.
The process commences with the capture of fish, which are then moved to the salt-water for 30 minutes, after they are boiled by fire for 5 minutes. Following this, they are dried fish for smoking.
After drying, the fish are either smoked or placed in smudging water with yellow coloring, representing two alternative processing methods and the upper side closed by wood for keeping the steam. The final stages, coloring to yellow and then involving distribution and delivery to fish shops, where the smoked fish are offered for sale to consumers. band a score
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