The given picture illustrates the process of canning of fish. Each step is very important to retain the freshness of the fish and make it consumable for a long time.
Overall, it is clear that canning of fish is a lengthy and tedious process involving fifteen steps, from the initial catching of fish to the final dispatch to the supermarkets.
First, the fish are caught and then frozen and stored in the next step. Then they are unloaded and weighed before thawed. After thawing, they are cut into big pieces and then are stream cooked. After cooking, these are cooled and then these are filleted or cut into small pieces. Then these pieces are canned. Brine, water or oil is added in the cans. In the next step the cans are sealed and then heated for sterilization. Then, stamping or labelling of the cans is done before storing them for final dispatch to supermarkets for sale.