. Commercial fisheries review. Fisheries; Fish trade. 43 3. The ring of footrope holding pole is slipped over fixed stake, one holding pole for each lower corner of the net (two). The lower corners of the net are then fixed individually, one at a time, to each holding pole; they are then submerged and driven to the bottom. The top of each holding pole then is affixed to respective fixed stake. 4. With mouth of net then spread between fixed stakes, the cod end is tied and set into water. A float is affixed to cod end for re- covery Fig. 8 - Cut-down oil drums are used to boil shrimp
. Commercial fisheries review. Fisheries; Fish trade. 43 3. The ring of footrope holding pole is slipped over fixed stake, one holding pole for each lower corner of the net (two). The lower corners of the net are then fixed individually, one at a time, to each holding pole; they are then submerged and driven to the bottom. The top of each holding pole then is affixed to respective fixed stake. 4. With mouth of net then spread between fixed stakes, the cod end is tied and set into water. A float is affixed to cod end for re- covery Fig. 8 - Cut-down oil drums are used to boil shrimp after they are brought ashore. The sea bob shrimp are cooked in a brine solution. At appropriate stage of tide (slack water), the cod end is retrieved by the floatrope, and the catch emptied into baskets in the stall. Then, usually, the net is reset to fish on op- posite tide (flood vs. ebb). In Surinam, one net can be expected to produce about 65 pounds of shrimp per ebbing (outgoing tide). Some fishermen fish up to a dozen nets which, when fishing is good, can be expected to capture over 500 pounds per tide. Some Processing Is Done Some processing is involved in preparing shrimp for "; In Guyana and Suri- nam, the shrimp are boiled in brine (fig. 8) by fishermen or their families. The shrimp then are sun-dried on frames (fig. 9), and the "meats" separated from the "heads" much in the manner wheat kernels are separated from chaff. The product (fig. 10) is relished by East Indian residents of both countries as a condiment for mixture with other foods or simply rice. Conversely, the procedure in French Guiana involves cooking and freezing (heads on) for shipment to metropolitan Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original United States. National Marine Fisherie
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