The process illustrates how smoked fish is made. Overall, the process can be divided into 3 main stages: fishing and initial preparation, followed by smoking and preservation, and lastly, packaging and distribution. Despite seeming quite straightforward, smoking fish generally takes much time.
In the initial stages of the process, the fish are caught in nets and transported to the port under sail. Once there, the fish are frozen for storage and then thawed, allowing them to be put in fresh water. Following this, some parts of the fish are cut before sending them to salty water, in which they are not only salted but also colored yellow.
In the next steps, the colored fish is smoked, being ready for consumption. After that, smoked fish are put in a box and sent to yet another freezing process, where fish are frozen at 0 degrees Celsius and stored in a cold store. Finally, before reaching the end-users, fish are distributed to the fish stores and markets by a lorry.
In the initial stages of the process, the fish are caught in nets and transported to the port under sail. Once there, the fish are frozen for storage and then thawed, allowing them to be put in fresh water. Following this, some parts of the fish are cut before sending them to salty water, in which they are not only salted but also colored yellow.
In the next steps, the colored fish is smoked, being ready for consumption. After that, smoked fish are put in a box and sent to yet another freezing process, where fish are frozen at 0 degrees Celsius and stored in a cold store. Finally, before reaching the end-users, fish are distributed to the fish stores and markets by a lorry.