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Shrimps can be either seawater or
farm-raised. Seawater shrimps naturally exist in bays, estuaries, and
oceans. Farm-raised shrimps are grown in a more controlled environment.
Seawater shrimps are generally caught by bottom trawling, dragging the
nets along the sea bottom. Much of the shrimps sold in restaurants and
supermarkets today is cultivated in large factory-style shrimp farms
carved out of the coastal landscape.
Most domestic seawater shrimps are caught in
deep waters ranging from 60 - 250 feet where the ocean waters are clean
and free of pollutants. Seawater shrimps typically grows larger because of
more swimming, which creates more muscle. They are known for an extra firm
texture and a slightly sweet flavor. Farm-raised shrimps grow in a
controlled environment. In general, cooked seawater or farmed white shrimp
have flesh with pink skin tones. Seawater shrimp have a sweet taste and
firm, almost "crunchy" meat. Farm-raised shrimps have a slightly milder
flavor, and depending upon growing conditions, may have a less firm
texture. Shrimp in the seawater feed on crustaceans and seaweed, which
enrich their flavor and strengthen their shells. Plus, the seawater ones
are free swimmers which firms up their flesh.
Most people only want seawater shrimps
because farm-raised shrimps have absolutely no flavor. Seawater shrimps
are safe to eat, untainted, cleaner, have a firmer flesh and taste better
than the almost bland flavor of imported, farm-raised shrimps. If you have
a choice, you should use seawater shrimps and not farm raised shrimps.
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