The diagram shows the small-scale production of smoked fish. Summarise the information by selecting and reporting the main features, and make comparisons where relevant.
The given diagram illustrates the process of smoked fish in small-scale production. It is manifest from the graph that seven steps are involved, from the catching to the final dispatch to the supermarket.
First, the fish is caught, frozen, and stored in water with salt for 30 minutes. After with fire, the fish is cooked with a stream. After cooking, these are cooled, added to a Big vat, smoked for 30 minutes, and put weed on the vat. In the next step, fish are injected with yellow colouring and then packed in the box. Then Stamping or labelling of the boxes is done before storing them for final dispatch to the supermarket for sale.
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