Contents Index

Handling and Processing Shrimp













Accompanying Notes
Table of Contents


DEPARTMENT OF TRADE AND INDUSTRY
TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 54

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This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.


Accompanying Notes


Discusses the use of the terms shrimp and prawn, and describes the species found in the UK fishery. The total shrimp landings in the UK in 1998 were about 2,100 tonnes, valued at 2.6 million. Advises on chilling, freezing and cooking shrimp at sea, and on thawing, cooking, cooling, peeling, chilling, dipping, freezing, glazing, packaging and cold storage ashore. Gives information on smoked, canned and other shrimp products, and on yields and composition of raw and cooked shrimp. In addition to the other Notes referenced in the text, Notes 73 and 96 are also relevant. It is important to note that the current food legislation should be consulted concerning the permitted use of colours and other additives in products, and the labelling of products. It should be noted that food labelling legislation does not permit frozen products which have been thawed to be sold as fresh, i.e. unfrozen products.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).


Table of Contents


Introduction
Species of shrimp
The British shrimp fishery
Handling shrimp at sea
Handling shrimp on shore
Composition of shrimp
Shrimp waste


Contents Index