The diagram illustrates the process of fish canning for commercial distribution. Overall, there are seventeen distinct stages in the process, beginning with the capture of fish at sea and ending with the delivery of the finished canned products to supermarkets.
To begin with, fish are caught by fishing vessels operating at sea. Immediately after being harvested, they are frozen at approximately -18°C in order to preserve their freshness. Following this, the frozen fish are transported to the dock, where they are unloaded. Once on land, they are weighed and then allowed to thaw completely.
Next, the fish are carefully cleaned and then cooked using steam. After the cooking stage, they are left to cool for a short period of time. They are then filleted, a process in which the bones and skin are removed so that only the edible flesh remains.
In the subsequent stage, the fish fillets are packed into empty cans. After this, brine, oil, or water is added to the cans as a preserving liquid. The cans are then securely sealed to ensure they are airtight. Following this, they are sterilised using high temperatures to eliminate any harmful bacteria, and then cooled once again.
Finally, the cans are labelled, stored in warehouses, and later distributed by trucks to supermarkets, where they are made available for sale to consumers.