Omelet wrote:
>
> 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.

I've found the fresh, never frozen gulf brown shrimp that show up here
from time to time to be very good. As for deveining, I'm one who doesn't
bother so I don't pay much attention to whether they are deveined or
not. I also love steamers and other whole belly clams.