(2) Chill shrimp in fresh ice water. 



(3) Freeze shrimp in a strong (sodium chloride) brine 

 (85-degree salinometer or 22. 1| percent salt) at 0° 

 to 5° F. Circulate brine continously during the 

 freezing process. 



(li) Remove shrimp from the refrigerated brine immediately 



after they are frozen, but in no case allow them to remain 

 in the refrigerated brine longer than k hours. Rinse 

 briefly in cold fresh water. 



(5) Store the brine-frozen shrijnp at temperatures no higher 

 than $°F. preferably lower. Protect from dehydration 

 during storage. 



Ashore : 



(6) Thaw brine-frozen shrimp in running cold water at 60 F. 

 (About 10 to 15 minutes). 



(7) Remove shrimp from thawing tank. Remove heads from 

 whole shrimp. Rinse and cull unsound shrimp. 



(8) Pack uniformly in waxed cardboard cartons with a minimum 

 of head space. Overiirrap with a moisture-vapor-proof film. 



(9) Refreeze shrimp at 10"f. or below and store at o"f. or 

 below. 



Unloading Cargo and Mooring Vessel 



Upon arrival in port iced vessels proceed to the raw shrimp 

 plant dock where the catch is unloaded, either by basket and hoist or 

 power conveyor. After unloading the bins are hosed do^m and left to air. 

 Some boats steam or chlorinate their holds as a sanitation measure. 



Speed in unloading freezer vessels is not too important since 

 there is little danger of quality deterioration. Vessels with blast 

 freezer installations are unloaded when a refrigerated truck is available 

 for transportation either directly to a market or to a local cold-storage 

 locker. 



In immersion- type freezer vessels the shrimp are either unloaded 

 at the raw shrimp plant (when frozen whole or unsorted) or the cartons are 

 held aboard until a refrigerated truck is available to transpoirt them di- 

 rectly to market. Whereas the unloading of an iced vessel is usually com- 

 pleted in a short time, the unloading of refrigerated vessels may take 

 several hours, depending upon the disposal of the cargo and the availa^ 

 bility of transportation. 



152 



