The given diagram illustrates how canned fish is produced. Overall, this process involves 16 steps, beginning with fishing at the sea, and culminating in delivering canned products to supermarkets.
In the first step, fish are caught by ships at the sea. After being harvested, they are immediately frozen at -18°C so as to keep them fresh. From here, fish are delivered to a factory, where they are unloaded. They are then weighed before being thawed completely. The next stage is preparing, fish are cleaned and cut prior to being steamed under high temperature. After being cooled for a short period, they are filleted, in which bones and skins are removed in order to be safe for consumers.
The filleted fish are continuously packed into a can with brine, water, or oil before being sealed in the next stage. Following this, they are sterilised by using high temperatures to kill many harmful bacteria and cooled again. In this step, canned products are labeled and stored prior to being despatched to supermarkets
