The diagram shows the steps involved in producing smoked fish. The process consists of 13 stages, starting with catching fish and ending with the delivery of the fish to fish shop markets.
Initially, fish are caught and delivered to ports. Once delivered to the ports, the fish are frozen.
Next, the frozen fish are thawed in fresh water, after which they are cut open using axes. Following this, the fish are put in salt water, and yellow color is added, giving delicious flavor to them. Once the fish are seasoned, they are then smoked.
The next is the packing stage, during which they are put into boxes. Having been frozen at 0 degrees Celsius, the fish are then put in cold stores, where the smoked fish stay fresh. After this, when the cold stores are loaded onto lorries, the lorries distribute the smoked fish to the fish shop markets, marking the end of the process.