. Commercial fisheries review. Fisheries; Fish trade. AMERICANS EAT MILLION POUNDS OF SHRIMP A DAY Inl968 and 1969, Americans ate a million pounds of shrimp a day. In 1969, consumption of shrimp in all forms was million pounds, heads-off weight. This was a drop of 1968's record million pounds. Nevertheless, remained unchallenged as the most popular shellfish. On a per-capita basis, Americans are eat- ing about twice as much shrimp as they did in years immediately following World War II. Reasons for Growth BCF economists say no single answer ex- plains why Americans
. Commercial fisheries review. Fisheries; Fish trade. AMERICANS EAT MILLION POUNDS OF SHRIMP A DAY Inl968 and 1969, Americans ate a million pounds of shrimp a day. In 1969, consumption of shrimp in all forms was million pounds, heads-off weight. This was a drop of 1968's record million pounds. Nevertheless, remained unchallenged as the most popular shellfish. On a per-capita basis, Americans are eat- ing about twice as much shrimp as they did in years immediately following World War II. Reasons for Growth BCF economists say no single answer ex- plains why Americans are eating more shrimp. Contributing factors have been rising purchasing power, growing popularity of shrimp, new products, wider distribution, im- proved quality, and more promotion. Shrimp Industry The shrimp industry is located pri- marily in the Gulf and South Atlantic States. Additional supplies come from New England, Pacific Coast, and Alaska. The also im- ports large quantities. In recent years, Latin American and Asian countries have supplied larger BROWN SHRIMP REARED IN ARTIFICIAL MEDIA Techniques for rearing larval penaeid shrimp that were developed at the BCF Biol- ogical Laboratory, Galveston, Texas, con- tinue topay dividends. In a recent experiment, about 250,000 brown shrimp were reared to postlarvae from eggs spawned in the labora- tory. Survival grates of up to 84% were ob- served as the young shrimp developed from the naupliar to the postlarval stage. Maintained in 2 50-gallon tanks, one batch of shrimp was cultured in a completely defined medium consisting of distilled water with an artificial sea salt added. This technique in- terests scientists working with larval shrimp nutrition because of the possibility that the larvae naay absorb organic molecules directly from the water. It also provides a method of culturing shrimp larvae that can be duplicated at any laboratory--and is not dependent upon unknown characteristics of the w
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