The fish is received and unloaded in the plant by electric winches, washed, put in brine and transported to the heading, gutting and cutting machines.
Fish for canning must be of highest quality. In comparison with most animal products, fish spoil much more rapidly, and pelagic fish tend to be more susceptible than other species.
Small sized fish species are canned whole, whereas medium seized species are first nobbed and then cut into pieces before canning. The can are weighted, the tops sealed and placed in a retort for cooking.
The number of stages, or their order within the canning process, can vary according to whether large or small species are being used, whether continuous or batch processes have been chosen, whether manual or mechanical labor is being utilized.
Canning of fish
