The diagram explains the process of fish canning. In total, there are seventeen stages in this process, starting from catching the fish at sea, and ending with delivering the finished cans to supermarkets.
To begin with, fish are caught by fishing boats at sea. Immediately after being caught, they are frozen at about -18°C in order to keep them fresh. After that, the frozen fish are taken to the dock where they are unloaded. Once on land, the fish are weighed and then left to thaw until they are fully defrosted. Next, the fishes are cleaned carefully and then cooked using steam. After cooking, the fish are cooled down for a short period. Then, they are filleted, which means the bones and skin are removed so that only the flesh remains.
In the following stage, the fish fillets are placed into empty cans. After this, liquids such as brine, oil, or water are added into the cans. The cans are then sealed tightly to make sure they are airtight. After sealing, they are sterilized using high heat to kill any bacteria, and then cooled again. Finally, the cans are labelled, stored in warehouses, and later transported by trucks to supermarkets where they are sold.