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

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are prepared. Looking from an

overall

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

fish

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to freeze, followed by preparing them to smoke, and

lastly

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

fish

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

This

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is followed by, putting the

fish

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

this

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step is complete, thawed

fish

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

after

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this

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, the

fish

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are smoked through the use of a barbecue,

following

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this

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, the smoked

fish

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are packed and for

this

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step, square-shaped boxes are used.

After

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this

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, the packed smoked

fish

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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

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are loaded in a truck to distribute to

fish

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shops and ultimately, they are ready to sell.