I think the clue is in the reason why they say "North Atlantic" rather than just "Atlantic" ...

Texture point is an interesting one. If you think about texture with respect to meat ie fillet or rib-eye steak v other the better the meat the "less" texture and the more latent texture ie ignoring slow cooking etc the less flavour. I think it's the same muscle argument with seafood. And so with prawns. It seems to me that the less taste the more texture and the more flavour the less texture or chewiness if you like.

Local markets will always seek marketing advantage by selling "localness" and romantic branding ....

When you come to the uk you'll just need to work harder ....