from the body to the center of the pen. At the rear of the pen is a 

 platform upon which the fisherman stands for dipping out the shrimp as 

 they enter. The v:ings and body of the weir form a barrier that tends 

 to force the shrimp into the pen. 



Fishing is done at night on the outgoing tides. The best 

 catches are associated with the falling tides during full and new 

 moons . 



The weirs are fairly impervious; differentials in water 

 level of as much as 2 feet have been observed between the upstream 

 and dovmstream sides of a "tapo." 



As the shrimp are dipped from the pens they are placed in 

 a dugout that is tied nearby. Ice is rarely used. Tapo-caught shrimp 

 are dried, canned, or frozen. 



On the east coast of Mexico, in Laguna Taraiahua, another type 

 of trap is used for taking seaward-migrating yovmg shrimp. This trap 

 is a V-shaped structure made of brush and called a "charanga." About 

 a thousand fishermen work part-time on the "charangas." 



The "charanga" is a much simpler device than the "tapo." 

 It is merely cut brush stuck in the mud in shallow water to fona a 

 "V." The sides of the "V" are 30 to 100 feet long with the opening 

 facing the outgoing tides . The apex narrows doirm to 2 or 3 feet in 

 width where a fiber-meshed screen is placed to block the escape of the 

 shriiap. Occasionally a single "charanga" will be found by itself, but 

 the usual practice is to have a series of them, each connected to the 

 other, thereby forming a long chain of V's, side by side. 



Fishing is done at night. A kerosene lantern is hung in the 

 apex of the"V"where the fisherrran also ties his dugout. At frequent 

 intervals he scoops the shrimp from near the screen with a dip net and 

 empties the catch into the dugout. On nights when the "charangas" are 

 being operated, Tamiahu lagoon, from the air, appears to be a sizeable 

 village with the street lights neatly laid out in even rovjs. 



No ice is used, since the fishermen deliver their catches 

 shortly after dawn. The shrimp are boiled in brine immediately and 

 either sun dried or peeled and shipped to the interior. 



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