In Tamiahua Lagoon, on the east coast, where shrimp are also 

 caught in weirs called "charangas," they are landed without ice. As 

 with the "tapo" shrimp, some are boiled and dried. Some are iced and 

 shipped whole to the interior, and others are shipped oooked-peeled for 

 local consumption. 



Drying 



The drying of shrimp is an ancient practice in Mexico, probably 

 dating to preconquest times. The more important drying centers are in the 

 States of Sinaloa, Nayarit, and Chiapas on the west coast and Veracruz on 

 the east coast. According to official statistics, in 195U over 3.3 million 

 pounds of whole dried shrimp and more than 88,000 pounds of dry peeled 

 shrimp were produced. Some dried shrimp are exported to Guatemcda, but 

 most of the dried shrimp are consumed within Mexico. 



The shrimp used for drying are mostly the small young ones 

 taken in estuarine waters. They are boiled in strong brine for about 5 

 minutes and are then spread on mats, on concrete platforms, or on the 

 ground, to dry. They are exposed to the direct rays of the sun but are 

 turned several times a day to permit even drying. If rain threatens, the 

 shrimp are moved to shelter. 



Figure 16. — "Tapo" or weir-caught shrimp being dried 

 on the ground near Escuinapa, Mexico. 



107 



