Prawn processing from traditional Tapas Lagoon shrimp aquaculture – Mexico 1989

Tapa that blocks the exit to the lagoon. Closed after shrimp spawning season starts.
Cooking shrimp for local network of bars and cantinas… Weir gate and tapa in background
Drying cooked shrimp – This lagoon was 1,500 hectares and used natural seed and feed to grow out around 60,000-100,000 Kg/year. Harvests were continual small scale with an end of season larger harvest to a local processor.