When choosing items for a seafood banquet, wild captured American shrimp are popular amongst premium cooks. Shrimp are not only acknowledged for outstanding 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 cocktail, salads and bisques. They also freeze well and can be bought 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 fats and are sources of tryptophan, minerals, selenium and protein 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". The number is the typical number of specimens per pound. This applies to both heads-off and entire products. Headless shrimp of 16/20 count suggests there are 16 to 20 headless product per pound. Counts for headless item normally range from 16/20 (large) to 60/70 (little). Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also an excellent choice in regards to 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 meet a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Participation in the certification program is available to harvesters, processors, suppliers, merchants, grocers and restaurateurs.
Another American fishery has gotten global recognition. Oregon's pink shrimp fishery has earned 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 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 allows Oregon pink shrimp to be sold using the desired blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to assist create a sustainable global seafood market. MSC pursues its objective by accrediting fisheries that meet its sustainable standards and developing market demand for qualified seafood. The MSC model is based on customers rewarding sustainable fisheries by choosing seafood that stems from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per lb). They are harvested using sophisticated trawl methods. Pink MSC accredited shrimp are delivered to coast for cooking, peeling and freezing, leading to an extremely fresh item of excellent quality.
The variety of high quality, sustainable and healthy American shrimp makes them an excellent 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 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. seaside waters fulfill a high standard 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 pound).
