Figure 21. — Drying shrimp at a fishing village 

 near the mouth of the Surinane River in Surinam. 



The annual catch of shrinp is estimated to be about 1 million 

 pounds, heads-ai weight* Almost all of this is boiled, sundried, and 

 peeled. A few are sold fresh, whole. Experimental batches of frozen 

 cooked peeled shrimp have been produced. The cooked peeled meats average 

 more than a hundred to a pound. 



The slirinp for drying are boiled from 2 to 5 minutes in a 

 brine made of 1 part inported mine salt and 10 parts water. Usually 

 a single kettle made from half of an oil drum is used for boiling. 

 Five or six batches, with occasional additions of salt, are cooked 

 before t'^s brine is replaced. The cooked whole shrimp are spread 

 upon bamboo mats which are placed in the sun on frames about 3 feet 

 frojn the ground. Drying requires 3 to 5 days. When rain threatens, 

 the mats are brought under shelter. The shrimp, when well dried, are 

 threshed with a stick to remove the heads and shells. The fishermen. 



157 



