When choosing items for a seafood feast, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not just recognized for exceptional taste however they can be an important part of a healthy diet plan.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetizers such as shrimp cocktail, salads and bisques. They also freeze well and can be bought in great deals, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, minerals and protein including iron, phosphorus, zinc and copper.
American species include white (Litopenaeus setiferus), brown (Farfantepenaeus aztecus), pink (Penaeus duorarum) and royal red (Pleoticus robustus or Hymenopenaeus robustus) rock (Sicyonia brevirostris) and Northern (Pandalus borealis).
Shrimp are sized by "count". Headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a great choice in regards to sustainability. Much of the American fisheries have been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Involvement in the certification program is available to harvesters, processors, suppliers, grocers, restaurateurs and merchants.
Another American fishery has actually gotten global acknowledgment. Oregon's pink shrimp fishery has made the world's first sustainable shrimp certification under the Marine Stewardship Council (MSC) accreditation program.
The Marine Stewardship Council (MSC), which runs the world's leading independent certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., granted Oregon pink shrimp its accreditation on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification likewise permits Oregon pink shrimp to be sold utilizing the desirable blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to assist create a sustainable international seafood market. MSC pursues its objective by licensing fisheries that satisfy its sustainable requirements and developing market demand for certified seafood. The MSC design is based upon customers rewarding sustainable fisheries by choosing seafood that originates from licensed sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 entire per pound). They are collected using sophisticated trawl approaches. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, resulting in an incredibly fresh item of excellent quality.
The variety of high quality, sustainable and healthy American shrimp makes them an outstanding choice for seafood fans.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp receive special labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 whole per pound).
