When picking items for a seafood banquet, wild captured American shrimp are popular among gourmet cooks. Shrimp are not just acknowledged for outstanding flavor but they can be a vital part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp mixed drink, bisques and salads. They also freeze well and can be purchased in large numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, protein and minerals 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 number of specimens per pound. This uses to both entire and heads-off products. Headless shrimp of 16/20 count suggests there are 16 to 20 headless product per pound. Counts for headless item typically range from 16/20 (large) to 60/70 (small). Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also a good choice in regards to sustainability. A number of the American fisheries have actually been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters meet a high standard of quality and consistency. Qualified Wild American Shrimp get special labeling. Participation in the accreditation program is readily available to harvesters, processors, suppliers, grocers, restaurateurs and retailers.
Another American fishery has actually gotten global recognition. Oregon's pink shrimp fishery has actually earned 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 accreditation program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded 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 accreditation also enables Oregon pink shrimp to be offered utilizing the desired blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to assist develop a sustainable international seafood market. MSC pursues its objective by accrediting fisheries that meet its sustainable standards and establishing market need for licensed seafood. The MSC model is based on consumers rewarding sustainable fisheries by picking seafood that originates from licensed sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are small (100-140 entire per lb). They are gathered utilizing advanced trawl methods. Pink MSC licensed shrimp are provided to shore for cooking, peeling and freezing, resulting in an extremely fresh item of outstanding quality.
The range of high quality, sustainable and healthy American shrimp makes them an excellent option for seafood enthusiasts.
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 caught shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per lb).
