Shrimp

[Angry Perch]

Livewell, or put 'em on ice?

[JohnVH]

clean them on the boat and throw on ice

[Stein]

I pull heads immediately and ice.  Technically you have to save the heads until you return to shore (except for May) because there are actually two limits, 80 spots and 10 pounds overall (there are other shrimp open in some areas). 

It's a part of the regs that needs cleaning up, if the area is only open for spot shrimp, or you only retain spot shrimp, there should just be the 80 shrimp limit.

[Angry Perch]

I like them with the heads on, 'cause that's where all the goodness is. Anyone else keep them intact?

[JohnVH]

I like them with the heads on, 'cause that's where all the goodness is. Anyone else keep them intact?

All prawns and shrimp release an enzyme from their heads when they die which spreads into their flesh and causes them to blacken and turn mushy. The best way to ensure the highest quality prawn meat is to either cook them live with their head on or remove their heads while still alive.

This is why we clean them right after pulling the pots before coming in.