SHRIMP: HANDLING, TRANSPORTATION", and uses. 7 



and as a relish. Potted tuna fish, smoked salmon paste, and similar 

 preparations of halibut have recently met' with some sale in this 

 country. It is believed that a somewhat similar by-product can be 

 made profitably from broken or small shrimp or from surplus stock 

 taken in periods of slack markets. 



FOOD VALUE OF SHRIMP MEAT. 



Chemical analysis shows that shrimp are a nitrogenous food con- 

 taining constituents similar to those found in cheese, meat, oysters, 

 and eggs. Almost all of the edible portion of raw shrimp is protein, 

 the muscle and tissue building food element. Since shrimp are a 

 concentrated nitrogenous food they may be used as the principal dish 

 of a meal as well as the basis of a salad or as an appetizer or relish. 



Table 2, which shows the results of analyses of shrimp obtained 

 from different localities and prepared in various ways, gives compari- 

 sons between shrimp and other foodstuffs of a nitrogenous n ature. 



Table 2. — Analyses and food values of shrimp and certain other foodstuffs. 

 [Calculated on the fresh .basis.] 





Shrimp (edible portion). 



Other foods (edible portion). 



Constituents. 



■6 



0> 



M 

 o 

 o 



O 



o 



■g.3 



o 



ft 



ft 



_o 



o 

 <J1 



o 



"3 



T3 o 



I 9 



o 



Eh 



M 

 60 

 03 



"3 



M 

 03 



li 



a" 



m 



M 

 1 

 o 



1 



a 



b © 



a" 

 < 





P.ct. 

 27.6 



P.ct. 

 25.5 



P. ct. 

 20.0 



P.ct. 

 71.4 



P.ct. 

 14.8 

 3.4 



80.3 



P.ct. 

 6.2 

 3.7 

 1.2 



86.9 



P.ct. 

 21.8 



P.ct. 

 18.6 



P.ct. 

 13.4 



P. et. 

 21.3 



P.ct. 



3.3 



4.0 



5.0 



87.0 



P. ct. 



28.8 







Fat 



1.0 



64.5 



4.8 



0.8 



67.7 



2.9 



0.5 



75.7 

 1.9 



5.0 

 12.5 



6.8 



12.1 



63.5 



1.0 



5.2 



75.4 



10.5 

 73.7 



7.9 

 70.0 



35.9 





31.6 



Salt 



1.7 



















Comparative fuel value 

 per pound (calories) . . 



559 



505 



395 



1.540 



345 



235 



915 



565 



720 



730 



325 



2,055 



UTILIZATION OF SHRIMP WASTE. 



When shrimp are headed about 43 per cent of their weight i s thrown 

 away. Small amounts of this material are used locally by farmers, 

 who report that it has excellent fertilizing value for certain crops. 

 As a thousand barrels of shrimp (50,000 to 60,000 pounds) are landed 

 sometimes in a single day it is obvious that a large amount of poten- 

 tially valuable fertilizing material is obtained from the heading of 

 shrimp. Some attention has been given to the drying of shrimp 

 heads for sale as fertilizer. Experiments indicate, however, that in 

 the process of drying a large amount of nitrogen is lost in the form 

 of ammonia or other volatile substances. To retain this nitrogen it 

 would seem advisable to mix the material before drying with a suit- 

 able acid-reacting substance of value as a fertilizer. The material 



