The diagram below shows the process of producing smoked fish.

The picture illustrates the stages of smoked fish production. Overall, there are 13 main stages which begin with netting fish, followed by preserving and smoking them before selling them to fish stores. At first, people net fish by sailing small boats or big ships on the sea and then bring them to the ports at land. After that, those fish are freezed for a certain time before being dipped into fresh water to thaw. Next, when the fish are fully thawed, they will be cut open into two separate pieces which are head and body with tail. Moving on, the cut products are then put in salt water and colored yellow by using some chemicals before smoking them in the stove or oven as the most important section. Then, the products are boxed and preserved by a freezing system at 0 degree Celsius. The final stage is distribution from cold store to fish store by trucks or van.