When picking products for a seafood feast, wild caught American shrimp are popular among premium cooks. Shrimp are not only acknowledged for impressive flavor but they can be a fundamental part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetizers such as shrimp mixed drink, bisques and salads. They also freeze well and can be acquired 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 contain vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, protein, minerals 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 average variety of specimens per pound. This applies to both whole and heads-off products. For instance, headless shrimp of 16/20 count indicates there are 16 to 20 headless product per pound. Counts for headless product generally range from 16/20 (big) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also a great option in terms of sustainability. A number of the American fisheries have been recognized for ethical harvesting strategies.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. seaside waters fulfill 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, restaurateurs, grocers and retailers.
Another American fishery has actually gotten global recognition. Oregon's pink shrimp fishery has actually made 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., granted Oregon pink shrimp its accreditation on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation likewise enables Oregon pink shrimp to be offered utilizing the desirable blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to help create a sustainable global seafood market. MSC pursues its mission by accrediting fisheries that satisfy its sustainable standards and developing market need for qualified seafood. The MSC design is based on consumers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are small (100-140 entire per lb). They are harvested utilizing sophisticated trawl methods. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, leading to a very fresh product of exceptional quality.
The variety of high quality, sustainable and healthy American shrimp makes them an outstanding 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 sized, having counts of about 100 to 140 entire shrimp per pound.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 whole per pound).
