SHRIMP: HANDLING, TRANSPORTATION, AND USES. 3 



of the brine, as this will depend on the relative amounts of shrimp 

 and brine used, the time allowed for cooking, and the degree of 

 saltiness desired. Each packer, by experiment, can determine 

 readily the strength of brine and the length of cooking which will 

 yield the results he desires. In general, the brine should contain not 

 less than 10 per cent, by weight, of salt and not more than 25 per 

 cent. There should be at least 4 gallons of brine for each 10 pounds 

 of shrimp. The careful packer will equip himself with a hydrometer 

 so that he can measure accurately from time to time the density of 

 his brine. 



THE COOKING VESSEL. 



The shape of the vessel in which the shrimp are cooked directly 

 affects the evaporation of water from the brine, and consequently 

 has a bearing on the density of the brine during cooking. Deep 

 kettles with straight sides that have as little surface as possible for 

 loss of heat and for evaporation, are the most satisfactory. They 

 should be heated from some constant source — preferably coils of steam 

 pipes immersed in the brine — which permits of exact control of tem- 

 peratures. It is not desirable to cook shrimp in metal tubs, in pots, 

 or in wide, shallow kettles over open fires. 



LENGTH OF COOKING. 



It is very important to have the brine actually bubbling before 

 any shrimp are put into the kettle. Cold shrimp will chill the brine 

 so that it stops boiling, but if the volume of liquid is sufficiently large, 

 active ^boiling will be resumed within a few minutes. Since the shrimp 

 in cooking develop air spaces and rise to the surface, they should be 

 held down by a weighted wire screen or similar device to insure 

 proper cooking. 



The length of cooking depends upon the strength of the brine, the 

 quantity of shrimp to be cooked, and the flavor desired. In general, 

 shrimp are cooked from 15 to 20 minutes after the brine in which 

 they have been placed begins to boil. The shorter the cooking and 

 the weaker the brine the less will be the shrimp's loss in weight. 

 When a minimum amount of salt is used, continuous refrigeration 

 is necessary in order to prevent spoilage, and the product is suitable 

 only for shipping to near-by markets. Shrimp that will be shipped 

 to distant markets should first be cooked in 15 per cent brine for 15 

 to 20 minutes, cooled in a chill roOm to 35° F., or less, and then 

 shipped in a sealed package surrounded by ice,. 



ACCURATE CONTROL OF COOKING. 



To insure accurate cooking, the packer should use a thermometer 

 which registers as high as 250° F. It should be made entirely of glass, 

 as brine affects wood or metal frames. The packer should also have 



