THE SHRIMP FISHERY 



165 



Table 12.5. Quantity and Value of Shrimp Produced in the United 

 States in 1959, by Method of Processing* 



Items Unit Quantity Value, Dollars 



Fresh and Frozen 

 Headless 



Raw, peeled (incl. deveined) 

 Cooked (incl. peeled and deveined) 

 Breaded, raw and cooked 

 Specialties (burgers, cocktail, 

 Creole, dinners, stuffed, with 

 deviled crab, with lobster sauce, 

 bait with heads on, and some 



Pounds 



61,598,413 



11,096,373 



1,890,703 



69,764,216 



36,980,274 

 9,945,187 

 2,815,626 



45,313,584 



* Source: Manufactured Fishery Products, 1959, Annual Summary, Washington, U.S. Bureau of 

 Commercial Fisheries. 



Table 12.6. Number of United States 

 Shrimp Vessels and Boats, 1950-1960* 



* Source: U.S. Bureau of Commercial Fisheries. 



t Vessels are craft having net capacity of 5 tons or over. 



t Boats are craft having a net capacity of up to 5 tons. 



