When selecting items for a seafood banquet, wild caught American shrimp are popular among gourmet cooks. Shrimp are not just acknowledged for outstanding flavor however 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 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 fatty acids and are sources of tryptophan, selenium, protein and minerals 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 indicates 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 good option in regards to sustainability. A number of the American fisheries have been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. coastal waters satisfy a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Involvement in the certification program is readily available to harvesters, processors, suppliers, grocers, restaurateurs and retailers.
Another American fishery has received global acknowledgment. Oregon's pink shrimp fishery has earned 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 accreditation program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded Oregon pink shrimp its certification on December 6, 2007. The action identifies Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation also enables Oregon pink shrimp to be offered using the coveted blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help produce a sustainable global seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable standards and developing market need for certified seafood. The MSC model is based on customers rewarding sustainable fisheries by selecting seafood that stems from certified sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per lb). They are gathered using innovative trawl techniques. Pink MSC accredited shrimp are provided to shore for cooking, peeling and freezing, resulting in an incredibly fresh item of excellent quality.
The range of high quality, healthy and sustainable American shrimp makes them an excellent 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 entire shrimp per pound.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Pink shrimp, likewise known as bay or salad shrimp are little (100-140 entire per lb).
