When choosing products for a seafood feast, wild captured American shrimp are popular amongst premium cooks. Shrimp are not just recognized for impressive flavor however they can be an important part of a healthy diet.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetisers such as shrimp mixed drink, salads and bisques. They also freeze well and can be acquired 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 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 uses to both heads-off and whole items. For instance, headless shrimp of 16/20 count means there are 16 to 20 headless item per pound. Counts for headless product normally vary 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. Many of the American fisheries have actually been recognized for ethical harvesting techniques.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters meet a high requirement of quality and consistency. Qualified Wild American Shrimp get special labeling. Participation in the certification program is available to harvesters, processors, distributors, restaurateurs, grocers and merchants.
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) 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., awarded Oregon pink shrimp its accreditation on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation also enables Oregon pink shrimp to be offered using the desirable blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to assist produce a sustainable worldwide seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable standards and developing market need for certified seafood. The MSC design is based upon consumers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per pound). They are gathered utilizing innovative trawl methods. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, leading to an extremely fresh product of excellent quality.
The range of high quality, healthy and sustainable American shrimp makes them an excellent 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 entire shrimp per pound.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters fulfill a high requirement of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are small (100-140 entire per lb).
