The coastland times. [volume] (Mnateo [i.e. Manteo], N.C.) 1947-1959, 1956-06-08
paratively recent development.


At present there is not the same
encouragement to freeze shrimp in
North Carolina as there is in those
states which obtain shrimp from
shrimping grounds remote from
port. The North Carolina shrimp
is landed shortly after capture and
is ordinarily on the wholesale mar
kets within "a hours. There is an
excellent demand at good prizes.
The trend, however, towards pref
erence by wholesale centers of
frozen shrimp may force the North
Carolina dealer to freeze or lose
his markets. 1t is a fact that many
former outlets for unfrozen green
shrimp are now closed to the
North Carolina dealer.
Freezing Of green, Impressed
shrimp to hold for higher prices
offer little inducement to the
North Carolina dealer, for such a
practice is postulated essentially on
a short southern winter supply
which cannot be predicted. 1t now
appears that a frozen 1855 in
ventory would pay off during
1866, but there is nothing in the
history of the shrimpery which
clearly said during the 1856 shrimp
season that this would be true.
Dreaded Shrimp. The breading of
shrimp or of its complete process
sing in any manner in North Caro-
lima is not practiced, 70 although
a substantial amount of North
Carolina shrimp are shipped to
processing plants in the South.
Breading and other methods of
processing offer a real and an
immediate opportunity to the deal
er whose profit on shrimp is now
limited to that realized by the sale
of shrimp to wholesalers. This
would mos: practically be under
taken by someone already in the
business of shrimp producing and
who already has space and part
of the equipment necessary. The
capital investment required be
negligible, particularly if freezing
and storage facilities already ex-
listed or were planned as a part
Of an expansion Of business for
the freezing Of their other prod
ucts.
The complete processing of
shrimp is simple and requires no
long training period for the help.
The average worker in a fish
plant in this state would easily
adapt herself to the operations.
Control Of quality and the produc-
ton of high class product would
be easily obtained.
As carried out in five plants
studied the breading of shrimp
consist essentially of eight simple
operations which are described
below. ~
1. De-icing and Washing: Head
less shrimp come to the processing
plant we'll iced in 100 pound boxes
The box is emptied into a large
vat of water. A mechanical flight
conveyor removes the shrimp from
J the vat and any chunks or pieces
of ice are removed by hand in
progress.
2. The flight conveyor carries
the shrimp to a mechanical grader
which separates them into size
groups, each size group being de.
livered into appropriate containers
8. From the grader the shrimp
go into a vat of clean water anC
are washed a second time. They
are carried Immediately from the
second washing to the de-veinine
table or are stored in boxes anC
well iced for subsequent delivery
for the de-veining operation.
A. Smelling and De-veining
Smelling and de-veining are some.
times done by machinery, some.
times by hand, depending upon the
practice in a given plant.
There are actually two opera
tions involved in Smelling and de-
veining. (a) the entire shell with
the exception Of the last segment
and the tail are Clearly removed