The provided diagram illustrates the various stages involved in the small-scale production of smoked fish. Overall, the process is comprised of eight distinct steps, starting from the initial preparation of the raw fish and ending with the transportation of the finished product to its final destination.
In the first stage, the fish are prepared by being cut. Following this, they are placed into a container filled with a mixture of salt and water, where they remain for 30 minutes. Once this soaking period is complete, the fish are boiled for 5 minutes. After boiling, the fish undergo a smoking process in a vat containing wood, which also lasts for 30 minutes.
Subsequently, the smoked fish are treated with yellow colouring to enhance their appearance. Once the colouring has been applied, the fish are carefully packed into containers. Finally, the packaged fish are loaded onto a truck, which signifies the end of the production cycle as the goods are transported away. The entire procedure is a linear sequence that transforms raw fish into a commercially ready, smoked, and coloured product through a series of timed treatments.