Cast nets are thrown into the water, then slowly drawn up, trapping the catch. Easy to use, cast nets are most popular with recreational shrimpers. Whether commercial or recreational, shrimpers must be licensed. There are count restrictions governing the size of white shrimp caught, and certain species are harvested only at certain times of the year. Louisiana and Texas both manage shrimp fishery through their individual wildlife commissions.
Regulations help ensure that a sufficient number of mature shrimp survive to reproduce.
The market availability of fresh shrimp is rare, therefore most chefs recommend buying frozen shrimp. Frozen shrimp may be stored for up to six months. Thawed shrimp have less flavor than frozen, and have a shelf life of only two days. Shrimp should not be peeled or deveined before freezing, as this will affect texture and flavor. Frozen shrimp should never be thawed in a warm place or microwave.