When picking products for a seafood banquet, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding flavor however they can be an important part of a healthy diet plan.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetisers such as shrimp mixed drink, salads and bisques. They also freeze well and can be purchased in large numbers, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbs or trans fatty acids. They include 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". Headless shrimp of 16/20 count means there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise an excellent option in regards to sustainability. Many of the American fisheries have been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. coastal waters satisfy a high requirement 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 merchants.
Another American fishery has actually received global recognition. Oregon's pink shrimp fishery has 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., granted Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council certification likewise enables Oregon pink shrimp to be sold utilizing the desirable 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 assist develop a sustainable international seafood market. MSC pursues its objective by certifying fisheries that satisfy its sustainable requirements and establishing market need for licensed seafood. The MSC model 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 whole per lb). They are harvested using advanced trawl techniques. Pink MSC accredited shrimp are delivered to coast for cooking, peeling and freezing, resulting in an exceptionally fresh item of exceptional quality.
The variety of high quality, healthy and sustainable American shrimp makes them an exceptional option for seafood fans.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes 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 certifies that warm-water, wild captured shrimp from U.S. seaside waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are small (100-140 entire per lb).
