. Commercial fisheries review. Fisheries; Fish trade. 42 COMMERCIAL FISHERIES REVIEW Vol. 19, No. 11 attachment, food for young, and protection for all. One important problem now is to determine if these drills migrate from eelgrass beds to adjacent oyster groxinds' (September 6, 1957, news release from Virginia Fisheries Laboratory). Washington NEW FISHERY FOR SMALL SHRIMP: The catch of small pink shrimp landed at Westport, Wash., exceeded one million pounds in 1956. This shrimp fishery was established as the result of exploratory fishing surveys by the U. S. Fish and Wild- life vessel John N
. Commercial fisheries review. Fisheries; Fish trade. 42 COMMERCIAL FISHERIES REVIEW Vol. 19, No. 11 attachment, food for young, and protection for all. One important problem now is to determine if these drills migrate from eelgrass beds to adjacent oyster groxinds' (September 6, 1957, news release from Virginia Fisheries Laboratory). Washington NEW FISHERY FOR SMALL SHRIMP: The catch of small pink shrimp landed at Westport, Wash., exceeded one million pounds in 1956. This shrimp fishery was established as the result of exploratory fishing surveys by the U. S. Fish and Wild- life vessel John N. Cobb in 1955 and 1956. Up to the present time, the market for the shrimp has been limited to the Pacific Coast. A Westport firm is processing the shrimp and a Seattle broker is handling the The shrimp are caught on grounds 4-28 miles off the Washington coast in about 60- 85 fathoms. Total landings through June 30, 1957, the Washington State Department of Fisheries reports, were 982,685 pounds, of which 448,905 pounds were landed in June alone. Individual fishing boats have been averaging about 11,000 pounds a day, but one vessel, Shirley Lee, brought in 64,000 pounds in one three-day trip in June. Commercial processing became practical when the packers installed a Gulf Coast shrimp peeler. Green shrimp are put through the peeler for automatic peel- ing and removal of the sand vein. These shrimp are then canned about 130 shrimp to a 4|^-ounce can. After head- ing, the shrimp are only about three-fourths of an inch long. note: also see commercial fisheries review. JUNE 1955, p. 31 j NOV. 1955, P. 35. Whaling PACIFIC COAST WHALING INDUSTRY REVIVED: There has been a re-birth of the whaling industry on the United States Pacific Coast with reactivation of a whaling station in 1956 at Point San Pablo in San Francisco Bay. The operating company is primarily a producer of whale meat which is sold under a brsind name. At the present time the ground whale meat is packed i
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