UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 538 
Contribution from the Bureau of Chemistry 
CARL L. ALSBERG, Chief 
Washington, D. C. V _ June 27, 1917 
SHRIMP: HANDLING, TRANSPORTATION, AND USES. 
By Ernest D. Ciarxk, Investigator in Fish and Fish Products, and Lresire Mac- 
NavucGuton, Formerly Assistant in Fish Investigations. Prepared under the direction 
of M. E. PenntnatToN, Chief, Food Research Laboratory. 
CONTENTS. 
Page. Page 
LCT ees a A 8 + = Serene Bee pa er 1 | Dried shrimp and other specialties. ......... 6 
SCT DET re ere rien ce 2 LS EIEN 6s oe esd 2 | Food value of shrimp meat....-.....-......-. 7 
Wookings. ee ss 9 AS ot ees s. fs 2 | Utilization of shrimp waste.................-. 7 
Preparing cooked shrimp for market.......-- DB SUM IN Any spe aes oes See nie eco. 8 
Packing raw shrimp for shipment.-.-......-- 6 | 
That’ both raw and cooked shrimp can be shipped to distant 
markets without the use of preservatives and arrive in good con- 
dition is established both by the experience of careful packers and 
__ by the investigations reported in this bulletin. To do this, however, 
' the handler must observe two precautions. In the first place, he 
must keep raw shrimp iced or cold from the time they are caught 
until they reach the consumer. Secondly, he must wash the raw 
shrimp thoroughly, as soon as possible, in order to remove slime 
and foul stomach contents which are likely to contaminate the 
product and give it an unsatisfactory color or flavor after it has been 
cooked. Careful handling is necessary at every stage to avoid un- 
necessary breaking or damaging of the shrimp. 
3 ICING. 
_Unless they are iced or cooled immediately when caught, shrimp 
will soften quickly, especially in warm weather. Whenever there is. 
danger of such softening, shrimp boats or trawlers should carry 
plenty of ice. Shrimp buyers should refuse to take stock that is not 
in good condition at the dock. Heavy icing is particularly important 
when the shrimp are molting, because then they are soft, easily 
broken in handling, and more subject to decomposition. 
Care in handling shrimp properly begins the moment the net is 
raised. All soft, damaged, or small shrimp should be culled out and 
§3184°—Bull. 538—17 
