. Commercial fisheries review. Fisheries; Fish trade. January 1957 COMMERCIAL FISHERIES REVIEW 79 catching fish for the new Center, states an October 4, 1957, dispatch from the Unit- ed States Embassy in Colombo. note: see commercial fisheries review. SEPTEMBER 1954, P. 58. Chile LANGOSTINO AND SHRIMP FISHERIES: Shrimp: The Chilean shrimp fishery is insignificant and for local consump- tion only. The record year was probably 1954 when 101 met- ric tons were landed. Langostinos: The plated lobster or "langostino" has be- come important in recent years and has entered the United States
. Commercial fisheries review. Fisheries; Fish trade. January 1957 COMMERCIAL FISHERIES REVIEW 79 catching fish for the new Center, states an October 4, 1957, dispatch from the Unit- ed States Embassy in Colombo. note: see commercial fisheries review. SEPTEMBER 1954, P. 58. Chile LANGOSTINO AND SHRIMP FISHERIES: Shrimp: The Chilean shrimp fishery is insignificant and for local consump- tion only. The record year was probably 1954 when 101 met- ric tons were landed. Langostinos: The plated lobster or "langostino" has be- come important in recent years and has entered the United States import market. Three species of Galatheidae are called "; These are Munida gregaria. Pleuro- heodes monoden. and Cervimtlnida johm. The last apparently comprises the bulk of the catch. They are taken by trawls in the same general area as the hake, usually around 80 fath- oms. Before 1953, the landings were small and not recorded. In 1956 over 5,700 metric tons were taken. The "langostinos" are taken along the coast of central Chile. Of the total landed, 4,824 tons were landed in the Valparaiso area, 782 tons in the Coquimbo area, and 100 tons in the San Antonio area. Chilean Landings of Langostinos Vea. Metric Tons 1/ 1956 . 1955 . 1954 . 1953 . 5,706 2,644 930 l/Welght as caughl. 1 The "langostinos" are landed whole, un-iced, usually in boxes, the same day they are caught. They are boiled in sea water, drained, allowed to cool, and then peeled by hand. The head (cephalothorax) is quite large compared to the tail (abdomen) and the yield of cooked meats is reported to be only about 7 percent of the total raw weight. Two plants are reported processing "langostinos" for export. The cooked meats destined for export are layer- packed by hand in metal trays, covered with water and fro- zen in a compression-plate freezer. After freezing they are packed in transparent plastic cont; ped in wooden boxes. The heads and shells are
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