The provided illustrations enumerate information about the process of fish canning. Overall, there are three consecutive stages in this process, commencing at the trawling, followed by the manufacturing of fish and culminating at the storing and delivering.
To begin with, pre-canning fish are trawled and freeze at minus 18 degree Celsius, which then experience the unloading process. Sequentially, unloaded frozen fish are thawed and prepared by the separation of their tails and heads. Once this phase is culminated, purified fish are steamed on high temperature and cooled eventually in order to be cutted and qualified.
After that, the fish are filled in food containers in the canning process with the addition of brine water or oil before going through the sealing and sterilising stage afterwards, where the fish cans are sterilised and cooled down so as to be labelled. The concluding steps of the manufacturing encompassed the storage and transportation of cans to be consumed.