The diagram shows the small scope about the production of smoked fish

The diagram reveals how smoked fish are produced on a small scale. Overall, there are eight main stages involved in the process, beginning with the preliminary treatment of fishes and ending with the delivery of finished products to customers.

The first step in the process is fish handling, in which fishes are washed and cut with a knife. Subsequently, these ready fishes are soaked into a mixture of water and salt for 30 minutes. This is followed by heating fish in 5 minutes and then taking out of them to dry. At the fourth stage, fishes are put into a vat with a wood lid for smudging and smoking for about half of an hour. The process concludes with the coloring process where fishes are injected with fluid, making them turn in yellow. Before delivering to customers, smoked fishes are packed in boxes and then being transferred by truck in the end.