When selecting products for a seafood banquet, wild captured American shrimp are popular amongst premium cooks. Shrimp are not just acknowledged for impressive taste 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 cocktail, bisques and salads. They likewise freeze well and can be bought 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 include vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, minerals and protein 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". Headless shrimp of 16/20 count implies there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise a great choice in regards to sustainability. A number of the American fisheries have been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. seaside waters satisfy a high standard of quality and consistency. Certified Wild American Shrimp get unique labeling. Involvement in the accreditation program is readily available to harvesters, processors, distributors, restaurateurs, retailers and grocers.
Another American fishery has gotten international recognition. Oregon's pink shrimp fishery has made 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 accreditation program for sustainable fisheries, and independent certifier TAVEL Certification Inc., granted Oregon pink shrimp its certification on December 6, 2007. The action differentiates Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council certification also permits Oregon pink shrimp to be sold utilizing the desired 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 assist produce a sustainable international seafood market. MSC pursues its objective by accrediting fisheries that fulfill its sustainable requirements and establishing market demand for qualified seafood. The MSC design is based upon consumers rewarding sustainable fisheries by picking seafood that stems from accredited sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per pound). They are collected using advanced trawl techniques. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, resulting in an exceptionally fresh product of outstanding quality.
The variety of high quality, sustainable and healthy American shrimp makes them an outstanding choice for seafood fans.
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 whole shrimp per pound.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Qualified Wild American Shrimp get special labeling. Pink shrimp, also understood as bay or salad shrimp are small (100-140 entire per lb).
