When selecting items for a seafood feast, wild caught American shrimp are popular amongst gourmet cooks. Shrimp are not just acknowledged for outstanding taste however they can be a vital 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 appetisers such as shrimp mixed drink, bisques and salads. They likewise freeze well and can be purchased in large numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbs 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 including iron, phosphorus, zinc and copper.
American species 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 implies there are 16 to 20 headless product per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also a great choice in regards to sustainability. Much of the American fisheries have actually been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive special labeling. Participation in the certification program is readily available to harvesters, processors, distributors, sellers, grocers and restaurateurs.
Another American fishery has gotten global acknowledgment. Oregon's pink shrimp fishery has earned the world's very 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 identifies Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification likewise allows Oregon pink shrimp to be sold using the desired blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to assist create a sustainable worldwide seafood market. MSC pursues its objective by accrediting fisheries that fulfill its sustainable standards and establishing market need for licensed seafood. The MSC model is based on customers rewarding sustainable fisheries by selecting seafood that originates from accredited sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 whole per pound). They are collected utilizing advanced trawl techniques. Pink MSC licensed shrimp are delivered to shore for cooking, peeling and freezing, resulting in an exceptionally fresh item of excellent quality.
The variety of high quality, healthy and sustainable 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 sized, having counts of about 100 to 140 whole shrimp per pound.
The Wild American Shrimp Certification Program licenses that warm-water, wild caught shrimp from U.S. coastal waters meet a high requirement 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 lb).
