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

This

diagram gives an overview of the steps which need to be followed to produce smoked

fish

. The

overall

process

consists of three main stages. The first stage details how the fresh

fish

is taken on-shore and

is

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apply

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temporarily stored,

while

the second part concerns the preparations before smoking and the third phase shows the packaging and distribution

process

before the product can be sold. The substeps in these three main stages are quite straightforward. After the

fish

has been caught in nets, a ship takes it to the port where the catch of the day is stored in a freezer. The subsequent phase starts with the thawing

process

, which is initiated by soaking the frozen

fish

in fresh water. Once the product has completely thawed, it can be cut open. It is

then

soaked in salt water to which a yellow

coloring

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colouring

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has been added, after which the

fish

is ready to be smoked on a grill. The final main stage of the

process

starts with packaging the smoked food in boxes. For the second time, it is frozen and kept cold in freezers.

Finally

, the products are distributed by trucks to

fishshops

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fish shops

where they are sold to the end consumer