The diagram illustrates the comprehensive process involved in the canning of fish, highlighting each stage from catch to final packaging.
This systematic process is delineated into fifteen distinct phases, each contributing to the efficacy of fish preservation and quality enhancement.
The initial steps commence with the fishing of the catch, which is subsequently subjected to freezing and cold storage to maintain freshness. Following this, the fish are unloaded, weighed, and thawed, leading to a critical step where they are initially cut into larger portions. These large pieces undergo steam cooking, an essential process that not only enhances taste but also aids in further preservation by reducing microbial activity. Post cooking, the fish is cooled, paving the path for the next phase where it is filleted into smaller pieces, ready for canning.
Upon completion of the filleting process, the smaller fish portions are canned with the addition of brine, water, or oil, which are instrumental in flavoring and extending the shelf life of the product. Succeeding the canning, the fish undergoes a sterilization process through heating, ensuring the elimination of any potentially harmful bacteria. Subsequently, each can is sealed to maintain sterility, followed by stamping or labeling to provide essential product information. Finally, the finished cans are stored until they are dispatched to supermarkets, completing the meticulous journey from catch to consumer.