The flow-chart illustrates the process by which fish is canned.
It is, overall, clear that 15 diverse stages are involved in fish canning, commencing with catching fish and culminating with the delivery to supermarket. The deployment of not only special machinery but also that of unsophisticated one can be an interesting point.
Looking at the stages of pre-canning, fish are caught in the first step before freezing it at minus 18 Celsius. Then, unloading process begins at which point complex machinery—crane—is needed complete it. Having been weighted, fish is then put to melt. Following this, preparation stage now takes place. Initially, tail and head are removed before cooking flesh with steam. Finally, the cool end-product is separated from bones in the filleting stage.
Canning process now begins with metal container. After filling the can, brine water or oil are included. The next two steps involve sealing and sterilizing respectively. Having been cooled, cans are ready to be labelled and stored. Lastly, the ready-to-eat fish products are delivered to supermarket.