. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. j\W'&mru Washington, D. C. June 27, 1917 SHRIMP: HANDLING, TRANSPORTATION, AND USES. By Ernest D. Clark, Investigator in Fish and Fish Products, and Leslie Mac- Naughton, Formerly Assistant in Fish Investigations. "Prepared under the direction of M. E. Pennington, Chief, Food Research Laboratory. CONTENTS. Page. Icing 1 Heading 2 Cooking 2 Preparing cooked shrimp for market 5 Packing raw shrimp for shipment 6 Dried shrimp and other specialties 6
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Contribution from the Bureau of Chemistry CARL L. ALSBERG, Chief. j\W'&mru Washington, D. C. June 27, 1917 SHRIMP: HANDLING, TRANSPORTATION, AND USES. By Ernest D. Clark, Investigator in Fish and Fish Products, and Leslie Mac- Naughton, Formerly Assistant in Fish Investigations. "Prepared under the direction of M. E. Pennington, Chief, Food Research Laboratory. CONTENTS. Page. Icing 1 Heading 2 Cooking 2 Preparing cooked shrimp for market 5 Packing raw shrimp for shipment 6 Dried shrimp and other specialties 6 Food value of shrimp meat 7 Utilization of shrimp waste 7 Summary 8 That both raw and cooked shrimp can be shipped to distant markets without the use of preservatives and arrive in good con- dition is established both by the experience of careful packers and by the investigations reported in this bulletin. To do this, however, the handler must observe two precautions. In the first place, he must keep raw shrimp iced or cold from the time they are caught until they reach the consumer. Secondly, he must wash the raw shrimp thoroughly, as soon as possible, in order to remove slime and foul stomach contents which are likely to contaminate the product and give it an unsatisfactory color or flavor after it has been cooked. Careful handling is necessary at every stage to avoid un- necessary breaking or damaging of the shrimp. ICING. Unless they are iced or cooled immediately when caught, shrimp will soften quickly, especially in warm weather. Whenever there is danger of such softening, shrimp boats or trawlers should carry plenty of ice. Shrimp buyers should refuse to take stock that is not in good condition at the dock. Heavy icing is particularly important when the shrimp are molting, because then they are soft, easily broken in handling, and more subject to decomposition. Care in handling shrimp properly begins the moment the net is raised. All soft, damaged, or small shrimp shoul
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