National Geographic : 1957 May
706 Storm at Sea Ties Up the Shrimp Fleet in Key West. Nets Dry Like Laundry Broad-beamed and seaworthy, these diesel-powered trawlers can stay out six weeks at a stretch. water as in crushed ice. Some Gulf shrimpers now are using this new method successfully. At the Marine Laboratory we have also sought to control the so-called "black spot" that sometimes blotches the shells of shrimp. The discoloration is harmless to the meat inside, but it downgrades a catch in eye ap peal and hence salability. One new way, now coming into use in the shrimp fleet, is to dip freshly headed shrimp into a weak solution of sodium bisulfite, widely used to preserve dried fruits, potatoes, and other foods. The ultimate proof of the shrimp lies in the eating, of course. To test freshness, the Marine Laboratory forms "taste panels," call ing on staff members with proved ability to detect slight differences in shrimp flavor. Raw shrimp from each test sample is first sniffed, and scored from "5" (perfectly fresh) down to "1" (unfit to eat).