When choosing products for a seafood feast, wild caught American shrimp are popular amongst 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 appetisers such as shrimp mixed drink, bisques and salads. They also freeze well and can be acquired 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 fatty acids. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, minerals, protein and selenium 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 typical variety of specimens per pound. This applies to both heads-off and entire products. 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 (big) to 60/70 (small). Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise an excellent option in terms of sustainability. Much of the American fisheries have actually been recognized for ethical harvesting strategies.
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. Qualified Wild American Shrimp get unique labeling. Participation in the accreditation 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 certification 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 identifies Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also permits Oregon pink shrimp to be offered using the coveted blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to help create a sustainable worldwide seafood market. MSC pursues its objective by certifying fisheries that satisfy its sustainable standards and developing market demand for licensed seafood. The MSC model is based upon consumers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are little (100-140 whole per pound). They are harvested utilizing sophisticated trawl techniques. Pink MSC accredited shrimp are provided to shore for cooking, peeling and freezing, resulting in an exceptionally fresh item of exceptional quality.
The range of high quality, sustainable and healthy American shrimp makes them an exceptional choice for seafood lovers.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. Pacific pink shrimp are even smaller, 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. seaside waters fulfill a high standard of quality and consistency. Licensed Wild American Shrimp get unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 whole per lb).