. Commercial fisheries review. Fisheries; Fish trade. 12 COMMERCIAL FISHERIES REVIEW Vol. Ik, No. 11. TRENDS AND -^^m^'' IDEVELOPMENTS^a Recovery and Palatability of Different Species of Shrimp After Cooking The principal species of shrimp marketed in the United States up until 1Q/(S were white shrimp—Peneaus setiferus, caught from North Carolina to Texas and Peneaus stylerostis and P. vannamei from the west coast of Mexico. In that year, brown-grooved shrimp, Peneaus aztecus, appeared in large mmbers in Texas and Louisiana but had been taken only in very small quantities in previous years a-
. Commercial fisheries review. Fisheries; Fish trade. 12 COMMERCIAL FISHERIES REVIEW Vol. Ik, No. 11. TRENDS AND -^^m^'' IDEVELOPMENTS^a Recovery and Palatability of Different Species of Shrimp After Cooking The principal species of shrimp marketed in the United States up until 1Q/(S were white shrimp—Peneaus setiferus, caught from North Carolina to Texas and Peneaus stylerostis and P. vannamei from the west coast of Mexico. In that year, brown-grooved shrimp, Peneaus aztecus, appeared in large mmbers in Texas and Louisiana but had been taken only in very small quantities in previous years a- long with the white shrimp. The brown-grooved shrimp was sold mixed with the white shrimp. Brown-grooved shrimp are also known as "Brasilian shrimp," "brown- ies," and "golden ; During January 1950, in the Key West, Florida, area, commercial fishing for the pink or coral shrimp, Peneaus duorarum, started. This is one of the grooved shrimp that had been taken previously in small quantities in North Carolina where it was known as "brown-spotted ; Both the brown-grooved and the pink- grooved shrimp were marketed with difficulty at first on account of the color of the outside shell. Now they are widely sold, although the trade continues to pay a premium for the white shrimp. Early in 1951 there appeared on the markets in the Middle Atlantic some very small shrimp caught off the shores of Greenland. These were red in color and are the same species (Pandalus borealis) as those taken off the Maine coast and in Alaskan waters. To obtain some information on the yield, preliminary tests were made during the early part of 1951 by home economists of the U. S. Fish and Wildlife Service in its Test Kitchens at College Park, Maryland. Recovery and palatability tests were made on the four varieties. All of the shrimp used in the tests were frozen headless. All test lots were first thawed, weighed, and counted. They were then placed in boi
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