ctnndpoint. '[lie r^roator the i'ixed Inveri.nent Ln the vuist;cly the more ox- 

 pensive becomes all idle time. Tiu? loss time spent at sea and the short- 

 er the trip, the smaller are expenulturcs for ice and fuel and fewer crev/ 

 coiui.'orts are requ'.red. The lonp,-er the trip and the cheater the weather 

 hazard, the higher tiio insurance rates. 



Tlie size of variable (or trip) expenses, as determined by 

 IcHKih of trip, has its influence on the business risk involved in con- 

 nection vjith the fishing operation. A period of declining shrimp prices 

 or a reduction in the catch can be expected to lead to a change in the 

 operations of a fleet accustomed to fish at a distance from homo port. 

 In 19^U, the year of depressed prices, for example, the fleet operating 

 out of Brov.nsville, Texas, which had been traveling to the Campeche grounds 

 in preceding years confined its operations to the waters of the local coast. 



One arresting fact about Gulf coast shrimping as shown by tables 

 III- 6 and 7 is the relatively largo amount of non-productive time at sea. 

 From at least one viewpoint, tlio comxjarisonE of non-productive time at sea 

 are not altogether valid. Anchorage time for Gvilf coast vessels is some- 

 tiifies used for mending nots or making other repairs which could have been 

 done at the docks. On the Atlantic coast, repairs of this type are nor- 

 mally made at the dock sinco vessels go to sea for only part of the day, 



OPEMTTONAL PROCE^jURES 



Preparation for Sea 



Cri\.y the most general obpen'-ations can be made with respect to 

 preparation of shrimp vessels for nja. The procedure for getting under- 

 way, according to a study of wox-k practices on fishing craft iindertaken by 

 First Research Corporation of Florida, varies a great deal with the types 

 of vessels concerned, their operations, and the condition of vessel and 

 gear. Differences in the availability of fuel, ice, and stores would ren- 

 der meaningless any time factors obtained for these operat' ims. 



Many of the more success luI shrimp vessel operators keep in m.ind 

 that a vessel does not earn any money while tied up at the dock. Prepara- 

 tions for sea, therefore, must be completed as expeditiously as possible. 



Based on observation of a sample of vessels. First Reseai'ch 

 Corporation outlines the prevailing tjrpes of procedure for getting under- 

 way in the principal centers of the domestic fishery: 



(1) On the Atlantic coast, almost all fishing is done inshore „ 

 The vessels are stocked for trips of short duration, generally not exceed- 

 ing 12 hours. They are fueled weekly with enough fuel for six or seven 

 days operation. Tliis is done either at the dock where the vessel is lying, 

 or at a nearby fuel dock. T^jo vessels observed took on 600 and 300 

 gallons of fue], respectively. The process took less than half an hour. 

 Very little ice xvras carried, one 3-W - pound block was used for the day's 

 oporation. A small a.mount of provisions sufficient only for breakfast and 

 the mid-d?y racial were carriod aboard by the cretr. 



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