The diagrams below show the small-scale production of smoked fish. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.

The diagram illustrates how fish are smoked on a small scale and prepared for delivery.

Overall

Linking Words

, it is clear from the data that the process consists of eight stages and takes just over an hour in total, with the majority of that time spent soaking and smoking, so the raw produce is gradually transformed into a coloured, packaged product.

According to

Linking Words

the first part of the drawing, the initial step involves removing the gut with a knife.

Next,

Linking Words

the catch is placed in salt water for approximately half an hour, which represents the longest single period.

Subsequently

Linking Words

, the pieces are heated for a mere five minutes, a figure

that is

Linking Words

six times shorter, and

then

Linking Words

left to dry. The second part of the picture shows that the dried fish are hung over a vat of water and wood, where they are smoked for a

further

Linking Words

30 minutes. After that, yellow colouring is added to the surface, and the final appearance

therefore

Linking Words

improves significantly.

Furthermore

Linking Words

, the finished items are packed into boxes.

Finally

Linking Words

, a lorry transports them to market, and if any stage were skipped, the quality would fall sharply.