When picking products for a seafood banquet, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding flavor but they can be a vital part of a healthy diet plan.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetisers such as shrimp mixed drink, salads and bisques. 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 carbohydrates or trans fats. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, minerals and protein consisting of 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". Headless shrimp of 16/20 count means there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise a great choice in terms of sustainability. Much of the American fisheries have been recognized for ethical harvesting methods.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. coastal waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Involvement in the accreditation program is offered to harvesters, processors, distributors, grocers, sellers and restaurateurs.
Another American fishery has gotten global recognition. Oregon's pink shrimp fishery has made the world's first sustainable shrimp accreditation 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 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 certification likewise allows 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 improve the health of the world's oceans and to help develop a sustainable worldwide seafood market. MSC pursues its mission by certifying fisheries that fulfill its sustainable requirements and developing market demand for licensed seafood. The MSC model is based on customers rewarding sustainable fisheries by choosing seafood that originates from licensed sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 whole per lb). They are harvested utilizing sophisticated trawl techniques. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, resulting in an exceptionally fresh item of outstanding quality.
The range of high quality, healthy and sustainable American shrimp makes them an exceptional choice for seafood fans.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes 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 satisfy a high requirement of quality and consistency. Certified Wild American Shrimp get unique labeling. Pink shrimp, also understood as bay or salad shrimp are small (100-140 entire per pound).
