The diagram shows the small-scale production of smoked fish
The diagram illustrates the small-scale process of smiking fish.
Overall, it is an 8-stage process, starting from the preparation of the fish and end up with the final product being transported.
After being prepped with a knife, ready for production process, the fish is moved to a container with salt water, where they are soaked for 30 minutes. Then, they are boiled in salt water for 5 minutes, and then the fish are removed.
The fifth step is to smoke the fish, where they are placed in a vat, with burning materials that release smoke. On top of the vat is a wooden cover, so the smoke cannot escape. After 30 minutes, the fish are taken out for the next step, which is the addition of yellow colouring. Then, they are packed in closed containers, ready for the final stage of transporting by trucks to where they will be sold.
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