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

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

fish

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. The

overall

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process

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

fish

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is taken on-shore and

is

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apply

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temporarily stored,

while

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

process

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

fish

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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

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, which is initiated by soaking the frozen

fish

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

then

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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

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

process

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

Finally

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, the products are distributed by trucks to

fishshops

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fish shops

where they are sold to the end consumer