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Historic Fisheries
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Historic Fisheries
Filleting knives are kept in water when not in use. B
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Filleting knife. A
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Filleting knives. C
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Apparently testing for weight of shrimp vs. breading in packaged seafood.The operator is adding a weighed sample of breaded shrimp to anexperimental debreader. The principal of paddle agitation was found to give the most efficient removal of all typ
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Grading breaded shrimp. After the breading is removed from a sample ofshrimp by churning, shrimp are drained for a fixed time and then weighed tomeasure the loss and show whether the sample meets Government standards orwhether breading is excessive.
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This is the debreading machine that is in most general use by shrimpbreading plants. The geared shafts on each side of the center shaft permit theuse of double brushes but these are less effective for removal of breading thanthe paddle. Debreading
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Preparation of frozen raw breaded shrimp
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Plate of oysters on the half-shell, using lettuce leaf for cup. Fisherymarketing.
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Beginning of fish dinner
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Preparing fish dinner. Perhaps tuna salad.
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Preparing fish dinner.
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Preparing fish sticks for dinner
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Preparing fish sticks for dinner
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Fish cookery demonstration
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Fish cookery demonstration
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Fish cookery demonstration
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Fish cookery demonstration
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Sue Wieters, economist, preparing to cook lobster.
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Sue Wieters, economist, preparing to cook lobster.
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Anna Davies, economist, preparing to cook lobster.
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