The diagram shows the small scale production of smoked fish

The given flow-chart illustrates the process of smoking fish.
OVERALL, There are eight stages in total, start with cleaning fish and end with deliverING to the stores.
First of all, the fish need to be cleaned carefully before be dipped into a fluid of salt and water for thirty minutes. After that, they boil the mixture in five minutes. When the earlier stage is done, lay in fish in sunshine so they will not be wet and too salty.
Secondly, we come to a stage that plays pivotal role in the final result, there are vats contain dried fish, which are made of wood. In the vat, the fish is smoked in half an hour. Then they add yellow food colouring in case that the fish color is not really eye-catching after a long time. Although the color might not affect the taste, an appealing view will absolutely make the course more scrumptious, and the price can be higher too, which is beneficial for the brand. Last but not least, the products is packed in boxes and deliver to the consumers.