The diagram shows the process for producing smoked fish, from initial capture to final sales. The procedure consists of a sequence of stages that move from preparation and treatment to storage and distribution, with temperature control playing a key role throughout.
The process begins with fish being caught at sea and transported by boat to a port, where they are frozen. Once required for processing, the fish are thawed and rinsed in fresh water. They are then cut open and placed in salt water mixed with yellow coloring, a step that prepares the fish for smoking.
The next stage involves smoking, which completes the product's primary transformation. After this treatment, the smoked fish are packed and frozen again at 0°C to preserve their quality. They are subsequently transferred to cold storage before being distributed by truck. The process concludes with the smoked fish being delivered to fish shops, where they are sold to consumers.
