When selecting products for a seafood feast, wild captured American shrimp are popular amongst premium cooks. Shrimp are not only recognized for impressive flavor however they can be a vital part of a healthy diet.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in dishes such as scampi. They are likewise popular as an appetisers such as shrimp cocktail, bisques and salads. They also freeze well and can be purchased in great deals, 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 consist of 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 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 typical variety of specimens per pound. This uses to both whole and heads-off products. For example, headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Counts for headless item generally range from 16/20 (large) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a great option in terms of sustainability. A number of the American fisheries have been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters fulfill a high requirement of quality and consistency. Qualified Wild American Shrimp get special labeling. Participation in the accreditation program is offered to harvesters, processors, suppliers, retailers, restaurateurs and grocers.
Another American fishery has gotten worldwide acknowledgment. Oregon's pink shrimp fishery has made the world's 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., granted Oregon pink shrimp its accreditation on December 6, 2007. The action differentiates 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 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 create a sustainable global seafood market. MSC pursues its objective by licensing fisheries that fulfill its sustainable standards and establishing market demand for certified seafood. The MSC design is based on consumers rewarding sustainable fisheries by selecting seafood that stems from licensed sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little (100-140 whole per lb). They are harvested utilizing innovative trawl approaches. Pink MSC licensed shrimp are provided to coast for cooking, peeling and freezing, leading to a very fresh item of outstanding quality.
The range of high quality, sustainable and healthy American shrimp makes them an outstanding choice for seafood fans.
Wild American shrimp are delicious 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 certifies that warm-water, wild captured shrimp from U.S. seaside waters meet a high standard of quality and consistency. Certified Wild American Shrimp get special labeling. Pink shrimp, likewise understood as bay or salad shrimp are small (100-140 whole per pound).
