Snoked Shrimp 



• The chances of developing a market for smoked shrimp are 

 considered promising by some specialists in the mai-keting of fish and 

 shellfish. It has been pointed out that the smoking of shrimp is a 

 simple process and that the public could be expected to pay a sliglxt 

 premium — necessitated by higher production costs — for the tasty and 

 eye-appealing product, 



Einoked shrimp are cooked shrimp -which are smoked lightly for 

 additional color and flavor. Shrimp smoked in the shells retain their 

 flavor and texture and remain moist. Shrimp may be smoked also after 

 the shells are removed but the finished product is usually dry-textured 

 and bitter and the yield is smaller. 



Pickled Shrimp 



Pickled shrimp is a regional specialty of the New Orleans Area 

 but is sold in fish markets from Key We., t to Washington, D. C. 



UTILIZATION OF SHRIMP FOR NON-EDIBLE PURPOSES 



Bait Shrimp 



In addition to the very valuable commercial fishery for shrimp 

 for human consumption, an important but more localized industry is engaged 

 In capturing shrimp for sport-fishing bait. In some areas, notably New 

 York and New Jersey, substantially the entire catch of shrimp is used for 

 bait purposes. In Florida and Texas — which are among the leading producers 

 of shrimp for human consumption — there are also substantial commercial 

 shrimp fisheries devoted exclusively to supplying bait to sport fishermen. 

 At times, some of the catch which would normally be sold for food purposes 

 may be diverted to bait and at other times some of the bait catch may be 

 used for human consumption depending on the market situation at a given 

 moment . 



Raw shrimp of a grade unfit for human consumption may be sold 

 for bait provided it is dyed and labeled as "bait shrimp" in accordance 

 with United States Food and Drug Administration regulations. The quantity 

 of edible shrimp purchased annually by sports fishermen for use as bait is 

 unknown. As no price differential is involved, the trade is not concerned 

 about the quantity of holdings that may ultimately be used for bait. Since 

 Louisiana permits taking such small shrimp that the heads-off count may ran 

 to about 85 per pound, dealers in that state get most of the bait shrimp 

 bu'jiness, 



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