Seafood is brought in from the ocean after being caught, and is cleaned. Often, the skin and bones are removed. The seafood is chopped into very small pieces, and is placed into cans, which are sealed. The cans pass through a retort, which cooks the cans in a pressurized steam chamber. Upon removal from the retort, the cans are quickly cooled to prevent overcooking. (Oregon State University)
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Source: Overview Text from http://www.sentech.org/CHP4foodprocessing/seafood.htm; Overview photo from www.alibaba.com 6/2007;