Large quantities of fresh sardines are dumped into tanks of ice water by workers who are about to turn them into highly nutritious canned sardines.

First, to keep the fish fresh, they have to be kept below five degrees Celsius. After that they will be dropped from the conveyor belt to different sorting lanes, where each lane can be sorted for their size, and the factory will divide them into three sizes of fish: large, medium and small. Once finished they will fall into their respective containers according to their size. The workers will then dump the particular size of sardines into this machine that scrapes the fish, a process that takes only three to eleven minutes to complete, depending on the size and dimension of the fish. Once the scales are scraped, you can tell the sardines with or without scales very well.

Second, next, the workers will place these scaled sardines into shallow trays that are sent to the cutter. They will arrange the sardines in a specific way that will allow the machine to remove both the head and tail parts of the fish directly. The inside of this cutting machine shows how it makes the removal, while he also cuts and cleans the belly of the fish. Once the cutting is complete they are ready to be packaged straight away. By this time the conveyor belt has brought a large number of packaged cans to the work station, and now they are all bottom up. And lidless. The workers will fill each can with fish by hand, which minimizes the possibility of foreign impurities getting mixed in. They would estimate the weight needed for each can based on their experience and fill each can by trimming the fish.

Third, to ensure that each can weighs exactly the same, they weigh and adjust the weight of each can. In just a few minutes, they can finish filling a whole set of cans. When they are done, another worker turns them over and sends the bottomless cans into the oven to be cooked at about 100 degrees Celsius. After about 25 minutes of cooking, the worker will flip the cans back again and send them onto the conveyor system. Here all the cooked sardines are gradually lined up and then, depending on the flavor of the product, progressively go underneath the filling machine, which injects them with secret fats or specific flavored tomato sauces. Once completed, these cans are ready for the capping process.

Fourth, the machine will use pressure to seal the lids on the cans one-on-one, so that by the time they leave the machine, they are completely sealed. Then they will be led by a conveyor system to another machine that will heat them at about 90 degrees Celsius. The water is rinsed, which washes the surface of these packaged cans until they are spotless. Once this is done, the stacks of cans go into a sterilizing chamber, which not only kills any bacteria present on the cans, but also allows the product to maintain its freshness. The cans then enter the labeling machine, which first applies a thin layer of glue to each can before applying a pre-cut label. When they leave the machine, these cans with their attractive colors are ready for shipping.