Contained in the diagram is information pertaining to how fish is canned. Overall, it is a fairly simple process commencing with catching fish, preparing it through cooking and canning before culminating with a finished product ready for distribution. Additionally, the process depends on manual labour combined with machinery in order for the process to be successful.
The initial phase focuses on catching and preparing fish for consumption. The procedure begins when fish are caught by a fishing trawler and then frozen at -18°C. After this stage is complete, fish is unloaded at the dock, weighed as well as thawed. Following this step, the fish is prepared by chopping off the head and tail, steamed, cooled and filleted (in that order).
Preparing fish for production is the focus of the latter steps in the sequence. Once the fish has been deleted it is canned, while simultaneously brine, oil or water is added to the can for preservation. In the ensuing stage, the cans are sealed before being sterilised. In the penultimate juncture, the cans are cooled and then labelled before being stored. The whole process is completed when the cans are transported to the supermarket for consumption.