The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1956-06-08
INSTALLMENT THREE
SHRIMP

History of the Fishery: The
shrimp industry in this state begar
modestly in the middle eighties ir
the Wilmington and Morehead City
areas. All of the shrimp were sole
locally, principally by street ped
dlers. II Shrimping and the sale
of shrimp amounted to little as a
dependable commodity until the
early thirties, but since that time
it has enjoyed a steady and healthy
growth to become the number one
item in the fisheries. AS a big
money crop it has come into its
own during the past Is years. To-
day, even with heavy national
landings and large imports, the
supply does not keep up with the
demand. Any weakening Of the ma
tional supply even for a short
time, Immediately brings an up
swing in prices at the wholesale
level. During the past few weeks
the Wholesale prices have advanced
400, the result of a decline in
Gulf landings.
Economic Importance: In 1853
the states shrimp crop of 14,645,-
600 pounds brought the fishermen
of the state $3,663, 900, which was
$3.50 of the total money paid the
fishermen for all edible seafoods.
The shrimpery bridges a gap in
fishing activities which otherwise
would be largely non-productive to
hundreds of shrimpers and shore
workers.
While we have not actual data,
it is estimated by various produc-
ers that workers ashore who be-
head the shrimp receive as wages
about $4,000. If the data were
available they would show that
this amount is small compared to
that realized by other workers
such as mechanics, boat builders,
plant help, truck drivers and net
makers, all of whom are necessary
to the operation of the boats and
the processing and handling Of the
finished product. In addition are
the profits to dealer-processors,
the local machine shops and vari-
Gus other vendors. The shrimpery
is the backbone of the fishing in
dustry in this state. Its operation
is of an expensive nature, and the
income from it filters into almost
all the coastal counties and into
the nearby inland towns.
Processing of Shrimp in North
Carolina: The entire shrimp pro.
duction passes through the first
stage of processing. This opera
ton consists of pinching off the
head between the thumb and fore
finger. Ordinarily women are EN-.
ployed for this job. The shrimp
are then washed, sometimes IL
running water but sometimes in g
wooden or metal vat. From time
to time mass Of floating shriml
is agitated by means of a dip ne
which is also employed to remove
the headless shrimp. After being
washed, the shrimp are graded tx
size, the usual counts being il
the order of 1920, 21-25, $3.50
31-35, 36-4O, 41-45, etc. "2
Following the grading and las
washing the shrimp are iced il
one hundred pound wooden boxes
and shipped to the wholesale mar
ket in the north or the processing
plants to the south. In the whole
sale centers the product is eithel
disposed of fresh or frozen ant
held in inventory or packaged.
Only a small amount of Nortl
Carolina shrimp is frozen at home
When this is done the shrimp art
ordinarily frozen in five pount
heavy cardboard boxes. A limite'
amount of one pound packages ar
packed but usually there is no in
dication of the size of the shrimp
by whom they were packed, o.
when. They are not wrapped as ;
rule: The freezing Of shrimp il
one pound consumer pack is com