Nice haul Capt. Ron! Question for ya, I will be shrimping for the first time ever this season in the Hood Canal and i noticed that you immediately put them on ice whole(body&head). Have you ever pulled the heads off and then put them on ice? The reason i asked was that the WDFW suggested it but i think your way with the heads on is a better way to keep the shrimp and besides i like to suck&slup the shrimp juice from the head!
+w ching Heya! Spot prawn heads contain an enzyme that is released through the body causing them to soften when the shrimp dies. By ripping off the head ASAP I think you stop this process, but yeah then you wouldn't be cooking whole shrimp if thats important. The cooler we're using has some ice in it to keep the shrimp cool and alive -- not so much ice that they freeze and die. We also used burlap bags we would wet in seawater to stack in layers to keep the shrimp moist and cool with the goal of keeping them alive just long enough to get them home so we can then rip the heads off some, cook others whole, etc. I think you'll be fine just so long as shrimp aren't dying too soon and having their heads left on. Either kill them with the head ripoff or keep them alive as long as you can prior to cooking. Make sense?
+w ching I figure you could probably also keep shrimp in cool seawater (bucket or holding tank) provided you had a bubbler to aerate the water. At least as far as crayfish go I think without an aerator you might need to dump out and replace the water every 30m - 1hr to keep it oxygenated.
Thats a curious thought -- I haven't looked into smaller devices for shrimping. The problem with the setup we were using is the 300' of rope with a mechanical pulley, one trip we had the motor overheat and had to pull the traps up by hand which was no fun and a few blisters. I think most shrimpers hit things in the deep, however maybe you are right in that you could explore hitting them at shallower depths? If you give it a go I'd love to hear about it.
Haha I'm in New Jersey, just youtube daydreaming and happened upon your video. I think smaller traps with an electric reel would do the job, probably a nightmare to coordinate on a kayak but if I ever visit Puget Sound I'll give it a go!
Yeah I know trust me, I lived there for 4 years and the only reason I moved was because I got sick of that weather. Now I've been in North Carolina for 15 years and i'll tell ya, once the warm weather start in April we can't give rid of it until September but I know a lot of people loves the Washington state weather but not me since the cold weather affects me more than most people.
Life is Strange soundtrack is the best soundtrack for Puget Sound boating
Hay where do you buy those Prawn traps with the wide ramp (not the Lardner traps) I live on Vancouver Island and I cant find anything like those
Nice haul Capt. Ron! Question for ya, I will be shrimping for the first time ever this season in the Hood Canal and i noticed that you immediately put them on ice whole(body&head). Have you ever pulled the heads off and then put them on ice? The reason i asked was that the WDFW suggested it but i think your way with the heads on is a better way to keep the shrimp and besides i like to suck&slup the shrimp juice from the head!
+w ching Heya! Spot prawn heads contain an enzyme that is released through the body causing them to soften when the shrimp dies. By ripping off the head ASAP I think you stop this process, but yeah then you wouldn't be cooking whole shrimp if thats important. The cooler we're using has some ice in it to keep the shrimp cool and alive -- not so much ice that they freeze and die. We also used burlap bags we would wet in seawater to stack in layers to keep the shrimp moist and cool with the goal of keeping them alive just long enough to get them home so we can then rip the heads off some, cook others whole, etc. I think you'll be fine just so long as shrimp aren't dying too soon and having their heads left on. Either kill them with the head ripoff or keep them alive as long as you can prior to cooking. Make sense?
+w ching I figure you could probably also keep shrimp in cool seawater (bucket or holding tank) provided you had a bubbler to aerate the water. At least as far as crayfish go I think without an aerator you might need to dump out and replace the water every 30m - 1hr to keep it oxygenated.
excellent video and perfect music! I wonder if I can trap these from a kayak...probably a very small trap, but i'll be happy with a dozen spots!
Thats a curious thought -- I haven't looked into smaller devices for shrimping. The problem with the setup we were using is the 300' of rope with a mechanical pulley, one trip we had the motor overheat and had to pull the traps up by hand which was no fun and a few blisters. I think most shrimpers hit things in the deep, however maybe you are right in that you could explore hitting them at shallower depths? If you give it a go I'd love to hear about it.
Haha I'm in New Jersey, just youtube daydreaming and happened upon your video. I think smaller traps with an electric reel would do the job, probably a nightmare to coordinate on a kayak but if I ever visit Puget Sound I'll give it a go!
Do you mind if I ask where you guys shrimped? Or a broader question as in what marine area? Thanks.
Jacob Smessaert These prawns were caught in Area 7 west (San Juan Islands)
What a brilliant catch
Jordan Turner Thanks! Impressed by our catch of 1 squat lobster I take it? :)
Yup
the cold waters of the puget sound, I miss Washington state but not the weather. it's weather sucks!!
Carlos Padilla We usually get 4 sometimes 5 weeks of lovely summer weather. That's dozens of nice days. Dozens!!
Yeah I know trust me, I lived there for 4 years and the only reason I moved was because I got sick of that weather. Now I've been in North Carolina for 15 years and i'll tell ya, once the warm weather start in April we can't give rid of it until September but I know a lot of people loves the Washington state weather but not me since the cold weather affects me more than most people.
Born and raised here.......What weather ?
@@3nuklr oh please, try northern Wisconsin.
@@NomadicNorthwoods Well, there is that.....
sushi plus Heineken equals nice day on water
commercial permit SoCal $500,000 dock price 16 $17 a pound used to fish these when it was open access Dana Point it's all done now
You commercially fished for spot prawns? I'd love to see that in action.
just have a live well with ice cold seawater and they'll live
Please clarify what to do after you catch. Thanks 🙏
nice