When choosing products for a seafood feast, wild caught American shrimp are popular amongst gourmet cooks. Shrimp are not only acknowledged for impressive flavor but they can be an important part of a healthy diet plan.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp cocktail, bisques and salads. They also freeze well and can be bought in large numbers, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fatty acids. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, minerals, selenium 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". The number is the average variety of specimens per pound. This applies to both heads-off and entire items. Headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Counts for headless item normally vary from 16/20 (large) to 60/70 (little). 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. A number of the American fisheries have been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. seaside waters fulfill a high standard of quality and consistency. Licensed Wild American Shrimp receive special labeling. Involvement in the accreditation program is available to harvesters, processors, distributors, merchants, restaurateurs and grocers.
Another American fishery has gotten global acknowledgment. Oregon's pink shrimp fishery has actually earned the world's very first sustainable shrimp accreditation under the Marine Stewardship Council (MSC) certification program.
The Marine Stewardship Council (MSC), which runs the world's leading independent certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council accreditation also enables Oregon pink shrimp to be offered using the sought after blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to help produce a sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for qualified seafood. The MSC design is based upon customers rewarding sustainable fisheries by choosing seafood that stems from licensed sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are little (100-140 entire per lb). They are harvested using innovative trawl techniques. Pink MSC certified shrimp are provided to shore for cooking, peeling and freezing, resulting in an incredibly fresh product of exceptional quality.
The range of high quality, sustainable and healthy American shrimp makes them an outstanding choice for seafood fans.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. coastal waters satisfy a high standard of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per pound).
