The diagram illustrates the process of canning fish.
Overall, the process consists of fifteen distinct steps, beginning with catching or fishing and ending with the distribution. The process involves several key phases such as freezing and storing, cooking by steam, filleting or cutting in small pieces and manufacturing.
In the initial stage, people catch fish and freeze and store through a special cooler machine. The frozen fish are then loaded to trucks to transport for weighing, before melting. Once melted, the molten fish are cut to big pieces of fish to make them easier to handle.
Following this, these chopped fish are cooked by steam, which are subsequently cooling again. After freezing, fish are processed by a machine to produce fillets, which are canned, with adding brine, water or oil. Canned fish are sealed and then subjected to a sufficient temperature to sterilize. In the final stage, these sterilized fish are stamped or labelled, before storing. The ready-made product is distributed to various supermarkets.
