THE SHRIMP FISHERY 



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minutes, depending on the size of the shrimp. The shrimp are carried or 

 propelled through the boiling saline solution. If the blanch brine is not 

 actively boiling when the shrimp are put into it and if the shrimp are 

 not stirred, they may not curl properly. The uncurled shrimp may drop 

 through the wrong holes in the grader. 



Figure 12.3. Peeling and deveining shrimp. ('^Fish Boat," H. L. 

 Peace Publications.) 



In some canneries shrimp are discharged from the blancher directly 

 into a cold water vat. This stops the cooking process quickly and helps 

 control yields. The shrimp pass from the cooling vat onto a drying belt 

 where the excess moisture is removed. In other plants the shrimp are 

 discharged directly from the blancher onto the drying belt. Following 

 this, they are graded in shaker-type graders in which the shrimp fall 



