river entrances to a variable distance (2 to 5 miles from shore). Bottoms 

 are mostly a mixture of mud and sand, with an occasional growth of kelp; 

 depths range from 1 to 25 fathoms. 



In the estuaries, shrimp are taken chiefly with pocketed scoop 

 nets, hauling seine nets, set pocket nets, cast- nets, and modified otter- 

 trawl nets. In ocean waters, otter trawls measuring up to 20 fathoms 

 from wingtip to wingtip are used exclusively. 



Haul seines are of var^'-ing lengths and range from 30 to k^O 

 feet in length. They are worked both from shore and by boats. Pocketed 

 scoop nets are employed only in localities with considerable current 

 during the outgoing tide. They are used across channels or inlets during 

 the outgoing tide at dark of night. The outrunning schools are guided 

 by the vzings into the pockets, or bag, v/hich are lifted and emptied from 

 time to time. 



In the estuaries, the length of boats ranges from 12 to 30 feet. 

 The size of the offshore trawlers varies from 18 to 75 feet. The inshore 

 boats are equipped with gasoline engines and the majority of the larger 

 boats, particularly the trawlers, are operated by diesel engines of from 

 35 to lIiO horsepower, A few of the larger boats are equipped with 

 electrical refrigerators and cooking facilities to handle the catch during 

 peak production. Most of the trawlers and other boats employ crushed ice 

 to preserve their catch, and cook their catch ashore. 



After eir^tying the cod end on the deck of offshore trawlers, 

 the prawns are culled and the marketable catch is placed in cane baskets 

 for washing. The shrimp are then placed in wooden boxes between layers 

 of crushed ice and transferred to the hold. Cooking is usually done 

 ashore. A fevr large trawlers cook their catch on board during seasons 

 of peak production in order to make sure that it reaches the market in 

 good condition. Large tanks, heated vjith diesel oil, handle from 50 to 

 150 pounds of shrimp. These tanks are equipped with wide rims of wire 

 netting to prevent the spilling of the catch in rough water. After the 

 catch is cooked for 10 to 15 minutes, the shrinip are removed from the tank 

 and transferred to baskets or trays and cooled, for packing in boxes be- 

 tween layers of ice. Trawlers usually stay offshore for 12 to 15 hours. 



There are restrictions on the size of gear and the mesh of 

 nets that may be used. These differ by area so that nets of different 

 specifications are used in various localities. A "blubber" trap to keep 

 Jellyfish from the bag of the net is necessary in otter trawls. 



70 



