For years I've been buying bags of frozen farm-raised raw shrimp with tails
on, from various sources and various distributors. All have, with few
exceptions, been nicely deveined and quite tasty.

My local Shaw's has now added wild raw shrimp from "American" waters, at
about the same price (perhaps a dollar less) and the seafood people
recommended I try them. I found the ones I bought to be poorly deveined at
best, and quite tough.

I attribute the lack of proper deveining to be careless processing, but what
about the toughness? Before I report back to my seafood man, can anyone tell
me of differences they have noticed between wild and farmed, and/or between
American (whatever that means) and imported?

Felice