The diagram details the way in which canned fish are manufactured.
Looking at the overall process, it is a linear process consisting of four main stages: fishing, steaming, sterilizing, and despatching for commercial purposes.
The first step is to catch fish and the total catch of fish is frozen to preserve their freshness which is later on they are stored to be transported by loading trucks.
In this stage, the frozen fish undergo a manufacturing process. They are weighed to record their inventory and to ensure that they meet specific standards. Afterwards, they undergo a thawing process so that the whole raw meat will be easier to cut. Because they are going to be cooked, they need to be cut into large pieces. The steamed fish are then cooled, so they can be easily filleted into smaller pieces. The filleted fish undergo a canning process, where oil is added to them, preventing them from drying out. Next, the canned fish are sealed and boiled for sterilizing them. Finally, they are stamped, stored, and distributed to supermarkets.