The diagram shows the small-scale production of smoked fish.

These pictures illustrate how smocked fish are manufactured on a small scale.

Overall

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, there are a total of 8 stages in the diagram, beginning with collecting the product and ending with delivering for purchase. Let’s begin with the fact that fish are killed with a knife and prepared well before turning to the cooking process. After being soaked in a mixture of salt and water for around 30 minutes, they are placed neatly on the plate in order to be burned for over 5 minutes.

Subsequently

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, the animal is set up nicely to get ready for the next main step, which is smoking. After that, they are put inside a vat, which is covered by a wooden cap.

However

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, they are hung on a wire so as to be smoked properly in every part of the body. At

this

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point, yellow colouring is added so that the product can retain an attractive appearance. Once the processed fish are packed inside a box,

then

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they are loaded on a lorry. The

last

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step is that the lorry carries

this

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final smoked product for sale.