When selecting items for a seafood feast, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not just recognized for outstanding taste however they can be a vital part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. They are also 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 carbs or trans fats. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, minerals and protein consisting of iron, phosphorus, zinc and copper.
American types 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 number of specimens per pound. This applies to both heads-off and whole products. For instance, headless shrimp of 16/20 count means there are 16 to 20 headless item per pound. Counts for headless product normally range from 16/20 (large) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a great choice in terms of sustainability. A number of the American fisheries have actually been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Qualified Wild American Shrimp get special labeling. Involvement in the certification program is offered to harvesters, processors, distributors, sellers, restaurateurs and grocers.
Another American fishery has gotten global acknowledgment. Oregon's pink shrimp fishery has 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 accreditation program for sustainable fisheries, and independent certifier TAVEL Certification Inc., granted Oregon pink shrimp its certification on December 6, 2007. The action identifies Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation also allows Oregon pink shrimp to be offered utilizing the desirable blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to help produce a sustainable international seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable standards and establishing market demand for certified seafood. The MSC design is based upon customers rewarding sustainable fisheries by picking seafood that stems from certified sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are small (100-140 entire per lb). They are collected utilizing innovative trawl methods. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, leading to an exceptionally fresh item of outstanding quality.
The variety of high quality, sustainable and healthy American shrimp makes them an excellent choice for seafood fans.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes 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. seaside waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp get unique labeling. Pink shrimp, likewise known as bay or salad shrimp are little (100-140 whole per pound).
