When picking products for a seafood banquet, wild caught American shrimp are popular among premium cooks. Shrimp are not only recognized for exceptional taste but they can be an important part of a healthy diet plan.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetizers such as shrimp cocktail, bisques and salads. They likewise 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 carbohydrates or trans fatty acids. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, protein and minerals including iron, phosphorus, zinc and copper.
American types 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 average number of specimens per pound. This applies to both whole and heads-off items. For example, headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Counts for headless item generally vary from 16/20 (large) to 60/70 (little). Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also a good option in regards to sustainability. A lot of the American fisheries have actually been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild caught shrimp from U.S. seaside waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Involvement in the accreditation program is offered to harvesters, processors, distributors, sellers, grocers and restaurateurs.
Another American fishery has actually gotten worldwide recognition. Oregon's pink shrimp fishery has earned 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., awarded Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also enables Oregon pink shrimp to be sold using the coveted 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 help develop a sustainable global seafood market. MSC pursues its mission by accrediting fisheries that fulfill its sustainable requirements and establishing market demand for qualified seafood. The MSC model is based upon consumers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are little (100-140 whole per pound). They are harvested using sophisticated trawl methods. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, leading to an exceptionally fresh item of outstanding quality.
The variety of high quality, sustainable and healthy American shrimp makes them an exceptional option for seafood fans.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in dishes 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. coastal waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per lb).
