The Diagram Shows the Small-Scale Production of Smoked Fish

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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 diagram shows the small-scale production of smoked fish

The process chart illustrates the making of smoked fish on a small scale. Overall, it is immediately apparent from the chart that there are a total of seven steps for completing the procedure of smoky fish, beginning with assassinating the fish and culminating in packaging and delivery.

In detail, in this first step fish got killed with a sharp knife and move forward into further steps. Next, the dead fish rinse with salt and water for 30 minutes. After the washing stage, the fish was put on flame and cooked for five minutes. Following this, in the fourth stage, all the fish are arranged in series on a plate and ready to move to another stage.

Furthermore, the fish is put into the vast and placed upon coals which produce smoke when it burns up, and weed is placed on the container. The process runs for about 30 minutes and then moves ahead into the second last in this stage; the yellow colour gets sprinkled with a gun and passed in the final step. Moreover, the ready-smoked fish were packed in a container and transported to the market.

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