The diagram illustrates the pathway in production of canned fish.
It has a chain of activities starting from fishing to distribution of canned fish to purchasing outlets. Overall, a set of fifteen activities are essential for accurate processing of canned fish.
As an initial step in canned fish production, the fish obtained from fishing is frozen and stored till use. Then it is unloaded and weighed. After adequate thawing of fish, it is easily cut into big pieces. Thereafter, it is cooked with steam. Once it is cooled after cooking, filleting is taken place to cut it into small pieces suitable for canning. Next, the canning is taken place and often water, brine or oil is added to the cans with fish.The canned fish is then properly sealed and sterilized by heating to remove all bacteria. Before storing the canned fish, Stamping or labelling is performed. Stored canned fish is distributed to supermarkets on demand.
