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

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

Overall

, 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

, 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

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

this

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

then

they are loaded on a lorry. The

last

step is that the lorry carries

this

final smoked product for sale.