The flow chart below illustrates the process of producing smoked fish from freshly caught fish. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The flow chart illustrates the series of stages involved in the production of smoked

fish

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, from harvesting to delivery.

Overall

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, the process consists of thirteen main stages, beginning with the harvesting of

fish

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and culminating in their transportation to

fish

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shops.

Initially

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,

fish

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are harvested from the river and

subsequently

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transported to the port by boat. Once unloaded, the

fish

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are frozen in large containers to preserve their freshness and

then

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smoked on grills to develop

flavor

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flavour

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. Before the heads are removed, they are immersed in a solution containing salt water and yellow

coloring

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colouring

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, which enhances both taste and appearance, preparing them for the next stage of processing. In the subsequent stage, the

fish

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are immersed in fresh water to remove excess salt. Once cleaned, they are placed into containers before being frozen at 0°C and stored in a cold facility. Ultimately, the

fish

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are transported to

fish

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shops by lorry, thereby completing the entire smoked

fish

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production cycle.