Band 5+: 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 highlights the steps involved in making smoked fish for consumption.

In general, there are 13 steps in the process, from carrying fish to distributing ready-smoked fish for people to consume.

Initially, fish are carried out from the ocean with fishing nets or fishing rods, after which they are dumped on board. The fish are then transformed to the port where they are frozen, for they retain their freshness for a while.

The next step is that the fish are frozen and transported to the next step. The next step fish are released into the water for thawing, to make them easy to cut. After that, they defrosted, and fishes cut open. Following this, unnecessary entrails are removed from the fish, leaving only the meat. Then, fish are put into the salt water with adding yellow coloring, to add a little extra flair when smoking fish and it makes the meat softer during consumption. Last but not least, before any distribution and fish shop sells, the fish are frozen at 0 degrees Celsius and put in to cool store.