(2) In thj Kcry West fisheiy, two vessels v^ere prepared for 

 sea on the day of departure. The preparations consisted of fueling 

 icing and provisionin,";. P\iel was obtained at a dock close by tlie moor- 

 ing dock and both vessels were fueled to capacity. One vessel vras fueled 

 in U7 minutes. Both vessels were iced at another dock, also near the 

 mooring dock. The ice, in block form, was transported by conveyer from 

 the icehouse to the pier, a distance of approximately 200 feet. A power 

 machine crushed the ice and blew it into the hold. One vessel took on 

 6,000 pounds of ice; the other 8,000 pounds. Neither was iced to capacity, 

 loins took approximately one hour for each vessel. One man of the crew 

 directed the stream of ice into the bins. 



Both vessels were stocked for a seven-day trip. Provisions on 

 one vessel were very meager, and the crew subsisted chiefly on shrimp and 

 fish. The other vessel was better provisioned with meat, fresh vegetables, 

 bread, etc. Water was procured at the dock while fueling. Provisions 

 were delivered to both vessels at their berths. Preparation for sea was 

 accomplished with a minimujn of effort and time, the entire operation took 

 less than three hours. 



(3) On the Texas coast, the preparations for sea are similar 

 to those found in Key West. Tlie vessels here, however, are apt to mal:e 

 trips lasting from 7 to 20 days. As a rule, they are fueled to capacity, 

 although one vessel with an 8,000 gallon capacity was fueled to only 

 5,000 gallons. Fueling had taken place at a pier about one -half mile 

 from her berth, the fueling time consumed about one axid one-half hours. 

 The ports on the Texas coast often have one basin or section devoted 

 entirely to shrimp vessels. A considerable number of vessels are con- 

 tinually arriving or departing. Many are tied up for their lay-over. 

 Inasmuch as they make longer trips than the Key V.'est vessels, their lay- 

 over period is longer, lasting k to 10 days. Frequently, tlie vessels do 

 not return to their port of departure . Fuel is taken on where available 

 at nearby fuel dDcks and the vessels are iced by local concerns. Ice is 

 loaded mechanically, the quality and quantity of stores taken on were 

 observed to be superior to those put aboai-d in other areas. Refrigerated 

 vessels are not iced and frequently carry sufficient stores to last for 

 periods longer than the anticipated trip. 



(h) Vessels preparing to fish the Gulf of Campeche fuel, ice, 

 and provision for longer voyages. Tliese vessels frequently make trips of 

 30 to 90 days. The preparation for sea is by necessity more thorough and 

 tal^es a longer time than in other fisheries. For the most part, the home 

 ports of these vessels are Tampa and Fort Myers where efficient facilities 

 for fueling, icing, and supplying stores are available. The vessels are 

 fueled and iced to capacity, often cajrrylng exti-a amounts of these items 

 in order to restock vessels already on the fishing grounds. 



I4a.ny are equipped to perform major repairs, both for themselves 

 and other vessels. 



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