When selecting products for a seafood feast, wild caught American shrimp are popular among premium cooks. Shrimp are not only recognized for impressive taste however they can be an important part of a healthy diet plan.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetisers such as shrimp cocktail, salads and bisques. They likewise freeze well and can be acquired 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 include vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, protein, selenium and minerals including iron, phosphorus, zinc and copper.
American species consist of 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 implies there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise a great choice in terms of sustainability. Much of the American fisheries have been recognized for ethical harvesting techniques.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. coastal waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Participation in the accreditation program is readily available to harvesters, processors, suppliers, grocers, merchants and restaurateurs.
Another American fishery has received international acknowledgment. Oregon's pink shrimp fishery has actually made 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 certification also enables Oregon pink shrimp to be offered utilizing the coveted blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to help develop a sustainable global seafood market. MSC pursues its objective by licensing fisheries that fulfill its sustainable standards and establishing market need for licensed seafood. The MSC design is based upon consumers rewarding sustainable fisheries by choosing seafood that originates from accredited sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are little (100-140 whole per lb). They are gathered using advanced trawl techniques. Pink MSC accredited shrimp are provided to shore for cooking, peeling and freezing, leading to a very fresh product of excellent quality.
The range of high quality, sustainable and healthy American shrimp makes them an exceptional choice for seafood enthusiasts.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Pink shrimp, likewise understood as bay or salad shrimp are small (100-140 whole per lb).
