Talk:Shrimp

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The catching shrimp part probably needs some grammar checking, and I can't remember what the name is for the volleyball net method of catching shrimp, perhaps someone that has actually done this can elaborate some.. PbS

Contents

[edit] Catching Shrimp by horse

How about a chapter on the traditional way of shrimping, using mules and horses?

Belgium has one village left (Oostduinkerke) where one can still see people riding horseback in (!) the sea.

My dad and brother are two of the seven people still doing this, and I could provide some more information, but obviously not the correct wording for this topic (Someone would need to edit my contribution).

Your suggestions or comments?

--Fred 10:53, 26 Aug 2004 (UTC)

something to try to fit in there somewhere is the unexpected etymology, that being that the animal name shrimp came -after- the term-for-a-small-person/thing shrimp, meaning the shrimp was a 'shrimp lobster'.. only it was like schrimp back then. someone research plz!

[edit] Re: over-the-top Detailed list of preparation methods

I've left a note on User talk:Wwwacky about why this list is extraneous and asking him/her to please remove it. Elf | Talk 06:59, 31 Dec 2004 (UTC)

Somehow when users are coming to the Shrimp page they either have decided to delete valid content, or decide to go to great lengths to describe how another user should edit the article the way they want.
A listing of preparation methods for shrimp is certainly valid content for Wikipedia (see List of recipes). If a user does not like the list in the article, they are free to move it to an article on Shrimp preparation or somewhere else and reference it in the Shrimp article. A user may decide to present it differently. Wikipedia is a free-content encyclopedia that anyone can edit. There is no need to rely on asking someone else to improve the valid content they contributed.
I replaced the how to prepare shrimp from a previous version. This information is valid. Wikipedia is not some scientific taxonomic reference system. Scientists already have ready access to those; this is a general reference encyclopedia. --24.222.176.191 19:33, 2 October 2005 (UTC)

[edit] Shrimp / Prawns

I wonder whether it's a transatlantic difference, or a specialist/non-specialist difference, but the use of "shrimp" here is very different to how I would use it. All the carcinologists I know would use "shrimp" to refer to members of the Caridea (which is now in the Pleocyemata), and "prawn" to refer to dendrobranchiates (referred to here, confusingly, as "penaeid shrimp"). So, I don't think it's right to say that "zoologically, all crustaceans belonging to Natantia are called shrimps". However, I didn't want to change anything if it turned out ot be a regional difference. This would also be a fairly major edit, since much of the information here is about Penaeus. --Stemonitis 11:25, 12 Jan 2005 (UTC)

[edit] Recreational Shrimping

I am a recreational shrimper and I have updated the portion regarding recreational shrimping to make it more accurate.

[edit] shrimp at 10.9 km below sea level?

In an unprecedented dive, the U.S. Navy bathyscaphe Trieste reached the bottom [of Mariana Trench] at 1:06 pm on January 23, 1960 with U.S. Navy Lt. Don Walsh and Jacques Piccard. Iron shot was used for ballast, with gasoline for buoyancy. The onboard systems indicated a depth of 37,800 ft (11,521 m), but this was later revised to 35,813 ft (10,916 m). At the bottom Walsh and Piccard were surprised to discover soles or flounder about one foot (30 cm) long, as well as shrimp. According to Piccard, "The bottom appeared light and clear, a waste of firm diatomaceous ooze".

[edit] Knowledge Of Shrimping industry

Hi I am an consultant wanted to know more about the terminologies used in Shrimp Processing Industry. I keep on hearing a lot of jargons about the Shrimp industry and feel quite left out as people converse. For Starters I like to know what do PTO, PD Stand for in the Shrimp Processing industry.

PTO is Peeled Tail On. PD is Peeled and Deveined (and also tailless). Shrimp are normally sold according to size, which is measured by a count per pound. U-10 (under 10 per pound) are quite large and usually hard to find. 10-15 and 15-20 are the standard very large shrimp and would usually be sold either "head-on" or "headless", no head, but still having the tail and shell. 21-25 and 26-30s are still a nice size and cheaper per pound than 15-20s. They make an impressive presentation in dishes like Shrimp Cocktail or scampi. 41-50 and smaller generally are sold either PTO (for inexpensive scampi dishes) or PD for use in other dishes, like jambalaya. Very small shrimp are in the 81-90 count range (sometimes called gumbo shrimp) and are always PD (who wants to peel 90 shrimp to a pound). These are generalizations. The price per pound drops as the shrimp get smaller (the count goes up). A pound of 31-35 shrimp meat cost much less than a pound of 10-15s. A low cost seafood restaurant might have no qualms about offering peel-n-eat 41-50 size shrimp, which are probably more trouble than they are worth to peel. Also, the yield in meat will vary depending on the type of processing. Obviously 5 pounds of PD shrimp will have more meat than 5 pounds of PTO (and thus be a bit more expensive for a comparable size). A chef will usually order shrimp in a number of different sizes, balanacing the price per pound versus the presentation value, and also factoring in the labor to peel them in-house. --Jdclevenger 18:20, 6 July 2006 (UTC)

[edit] Sleep

Is it true shrimp dont sleep?

[edit] Taxobox

Seems to be a problem with the taxobox GrahamBould 14:55, 18 September 2006 (UTC)

I can't see one: what exactly seems to be the problem? --Stemonitis 16:06, 18 September 2006 (UTC)
In the lower pink box with the families etc. Maybe not technically part of the box. GrahamBould 16:39, 18 September 2006 (UTC)
Now I undertand (having looked in another browser). I don't know quite what was causing it, but listing only superfamilies, and not the families as well seems to solve it (correct me if I'm wrong). Perhaps putting list items with colons in the subdivisions box wasn't such a good idea. --Stemonitis 06:27, 19 September 2006 (UTC)
Looks good now. Thanks Stemonitis. GrahamBould 07:58, 19 September 2006 (UTC)

[edit] Image help

This is a rough draft of an anatomical diagram of a shrimp. I am looking for feedback on accuracy. I would like suggestions and criticism. What should I do to improve it, is there anything I should change, did I make any mistakes? I was planning on adding a little more detail such as hairlines along some of the limbs and tail, and perhaps add color/shading/detail. Of course, I would also add lables as well. So comments would be appreciated. Thanks for your consideration. Please leave comments at Image talk:Shrimp.svg.--Andrew c 17:31, 7 October 2006 (UTC)

I think that is a great picture, and it will be even more helpful if you add labels and maybe some colors to make it interesting. Good work!
Also, I think the first picture in the article should be changed. Though it is an attractive photo, it shows a shrimp unfamiliar to most people, and it doesn't show much detail in the shrimp's body. I think an acceptable replacement would be something like your picture, which shows a lot of details, or maybe a photo like this one that I found on Creative Commons. What do you think? Gary 23:48, 7 October 2006 (UTC)
http://flickr.com/photos/jpockele/146201328/
I agree the current photo isn't ideal; it was the best available at the time. If you can upload that Flickr picture, then please replace the current taxobox picture with that one. It would be a definite improvement. --Stemonitis 10:30, 9 October 2006 (UTC)
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