The diagram details the process of making smoked fish. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The picture illustrates the procedure through which smoked

fish

are prepared. Looking from an

overall

perspective, it is readily apparent that the procedure can be divided into three main groups beginning with catching

fish

to freeze, followed by preparing them to smoke, and

lastly

smoking and storing them to sell. In the beginning, fishermen provide

fish

from the sea and carry them to the port by boat.

This

is followed by, putting the

fish

into a freezer, before thawing them in fresh water. Once

this

step is complete, thawed

fish

are cut using a knife, after which they are waited in salt water to make them yellow in colour. In the stage

after

this

, the

fish

are smoked through the use of a barbecue,

following

this

, the smoked

fish

are packed and for

this

step, square-shaped boxes are used.

After

this

, the packed smoked

fish

are frozen at the temperature of 0 degrees and they are stored in a cold store. Over the course of the next step, the

fish

are loaded in a truck to distribute to

fish

shops and ultimately, they are ready to sell.