There is still another shrimp, the "gamba" (probably a 

 pandalid), which is bright red and which occurs in depths beyond 200 

 fathoms. It is larger than the other two forms, and the largest speci- 

 mens are reported to run 20 to 25 to the pound, fresh headless. The 

 species has only been taken experimentally, although one fisherman 

 stated that the best hauls he made averaged about 2,000 pounds of whole 

 shrimp per hour, with a 50-foot trawl. This shrimp appears to be the 

 most promising for future export markets. One boat was being outfitted 

 by a private company to fish for it. 



These three forms (and probably some yet unidentified) com- 

 prise the shrimp fishery, which is small and for local consumption. The 

 195ii catch was about 220 thousand pounds of whole shrimp. 



The principal shrimp ports are Antofagasta, Valparaiso, and 

 San Antonio. 



In addition to the shrin?) there is the langostino 9/ (probably 

 several species of Galatheidae, the, most important of which appears to 

 be CervomLtnida johni ) which is not^ruly a shrimp. 10/ 



The langostino occur in the same general habitat as the hake. 

 They are usually taken at around 80 fathoms. The fishery for them be- 

 gan in 1953 when about 2.1 million pounds were taken. In 195U over 5.7 

 million pounds were caught, some of which were canned as "rock lobster 

 tails". 



The Chilean shrimp production (table 9) is insignificant in 

 comparison with the total fish catch. In 195U, the total Chilean fish 

 production excluding shellfish was 230.1 million pounds of which the hake 

 amounted to 123.7 million pounds. In the same year, shellfish production 

 was 86.2 million pounds, of which shrimp amounted to about 223 thousand 

 pounds and langostinos about 5.8 million pounds. These are ro\md weights. 



9/ The langostino, in frozen cooked-peeled form, entered the United 

 States market during 1956. 



10/ Throughout Latin America the generally used terras are "langostino" 

 for large shrimp and "ccunaron" for small shrimp. This is equivalent to 

 the English usage of prawn and shrimp. There are variants from this, 

 however. In Mexico, for example, the word for all marine shrimp, irre- 

 spective of size, is "camaron," and fresh-water palamonid shrimp are knovm 

 as "langostinos". In Chile, "camaron" is used for both salt-water and 

 fresh-water shrimp, and "langostino "is reserved for crustaceans of the 

 family Galatheidae. 



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