Smoked Fish Production: A Detailed Guide to the Process

The process of making smoked fish can be broken down into several intricate steps.

To begin, raw fish is captured using a fish net controlled by a boat. Once the boat's stock is full, the fish is transported on land. Afterward, the fresh fish is placed in a freezer to preserve its freshness.

Some of the fish undergo a defrosting process to prepare them for the production stage. Following defrosting, the fish is cleaned with fresh water, and the gutting process takes place to remove the intestines and scales. Subsequently, a yellow coloring is applied to the surface of the fish. After this step, the fish is transferred onto a shelf, where a fire is ignited to smoke the fish.

In the final stage, the finished products are packaged together in containers. A few containers are then placed back into freezers. When the demand arises, these products are transported to retail stores by trucks, where they are sold and eventually consumed.

By organizing the steps in a clear and logical manner, the process of making smoked fish becomes easier to comprehend.