When selecting items for a seafood feast, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not just recognized for exceptional taste but they can be an important part of a healthy diet.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp mixed drink, salads and bisques. They also freeze well and can be acquired 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 fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, minerals, protein and selenium including 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". Headless shrimp of 16/20 count suggests there are 16 to 20 headless product per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a great choice in regards to sustainability. Much of the American fisheries have been recognized for ethical harvesting methods.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters fulfill a high standard of quality and consistency. Certified Wild American Shrimp get special labeling. Participation in the accreditation program is offered to harvesters, processors, suppliers, retailers, grocers and restaurateurs.
Another American fishery has actually gotten international acknowledgment. Oregon's pink shrimp fishery has actually earned the world's first sustainable shrimp certification 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., granted Oregon pink shrimp its accreditation on December 6, 2007. The action differentiates Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation likewise allows Oregon pink shrimp to be sold utilizing the desirable blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to assist develop a sustainable worldwide seafood market. MSC pursues its mission by accrediting fisheries that meet its sustainable requirements and developing market need for licensed seafood. The MSC model is based on consumers rewarding sustainable fisheries by picking seafood that stems from licensed sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are small (100-140 entire per pound). They are collected using innovative trawl techniques. Pink MSC licensed shrimp are provided to coast for cooking, peeling and freezing, leading to a very fresh item of excellent quality.
The variety of high quality, sustainable and healthy American shrimp makes them an excellent option for seafood enthusiasts.
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 accredits that warm-water, wild captured shrimp from U.S. seaside waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per pound).
