The diagram depicts the process of producing smoked fish on a small scale.
Overall, there are 8 main stages involved in the process, commencing with cleaning and preparing the fish and culminating with the delivery of the finished product.
Initially, the fish are cleaned with a knife and prepared ready for production. Subsequently, cleaned fish are soaked with salt and water in a container for 30 minutes before being cooked for 5 minutes.
The process continues with fish being hung by wires in a vat. At the bottom of the vat, there is a mixture that is burnt to produce the smoke, while on top of it is wood to prevent the smoke from leaking out. After 30 minutes, the fish are then coloured yellow and packed into boxes for delivery afterwards. The process ends with the distribution of final products to retailers.
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