A study of processing yields of four different species 

 (including the three species of Peneidea accounting for the bulk of 

 domestic catches) was made by the College Park, Maryland, laboratory 

 of the United States Fish and Wildlife Service. The results of these 

 experiments were described as follows in the November 19^2 issue of 

 the Uoiimercial Fisheries Review ; 



"The percentage of recovery for the boiled, peeled, and. drained 

 shrimp \ra.s the highest for the brown-grooved shrimp, and the lowest for 

 the red Greenland shrimp. The latter species, being very small, would 

 not ordinarily be deveined, but even before deveining the percentage of 

 recovery after peeling and cooking was the lowest of the four varieties 

 tested. Tlie percentage of recovery for both the white and pink-grooved 

 shrimp was the same when cooked, peeled, and deveined. However, when 

 only cooked and peeled, the pink-grooved shrimp showed in these tests a 

 higher percentage of recovery than the white shrimp. The sizes (count 

 per pound) for three of the five lots of white shrimp were larger than 

 for the other species of shrimp. However, these three lots had a 

 slightly lower average percentage of recovery. It is not known if size 

 has any relation to the percentage of recovery." 



While yields may vary with the species and count (size) of 

 shrimp processed, it is possible to utilize average yield factors for 

 rough conversions. 



Average yield factors commonly employed for various shrimp 

 end products are as follows: 



Percent 



Frozen green headless 59.5 



Frozen raw peeled ^ 49.0 



Frozen cooked and peeled . 27.6 



Frozen breaded uncooked V 83.3 



Frozen fantail raw 50.0 



Dried 



3/ 



13.0 



Canned zJ 27.0 



1/ Hand peeled. 



2/ Yield varies considerably depending on 

 amount of breading added. 



3/ Head and shell removed after drying. 



h/ Yield from whole shrimp (includes pre- 

 cooked or blanched shrimp.) 



2i^l 



