Program of shrimp fisheries by catch in Guaymas: Experiences of investigation and development.

As a result of studies recently undertaken in the shrimping areas of the Mexican Pacific, vaible techniques have been developed for the utilization of the shrimp bycatch, particularly for direct human consumption. These techniques are based on the use of mechanical deboners capable of producing minced fish free of bones, scales and skin. Deboned mince from bycatch fish has been used as a base for the development of a wide variety of food products, such as dried/salted, frozen, canned and snack items. The present article summarizes advances made in Mexico with respect to bycatch utilization for human consumption and animal feed by-products.