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 afew 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 
