In article >,
"Felice Friese" > wrote:

> 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

Our wild shrimp here come mostly from the gulf coast (sold as gulf
shrimp). They taste much more strongly of Iodine than the farmed. I
prefer the farmed for that main reason.

I've not noticed any difference in Texture.
--
Peace, Om

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