The Process of Producing Smoked Fish
The diagram illustrates the process of producing smoked fish, which involves several main stages. Firstly, the fish are caught from the sea and then transported to the processing plant. At the plant, they are cleaned and gutted before being salted and left to dry for a period of time. Following this, the fish are transferred to the smoking chamber where they are smoked for a specific duration. In comparison to fresh fish production, the process of producing smoked fish requires additional steps such as salting and smoking. This not only adds flavor but also extends the shelf life of the fish. Moreover, the smoked fish production involves more time and resources compared to the production of fresh fish. Overall, the process of producing smoked fish is a multi-step procedure that enhances the taste and preservation of the fish, making it a popular choice in many cuisines.