When picking items for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only acknowledged for exceptional taste however they can be a fundamental part of a healthy diet plan.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp cocktail, bisques and salads. 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 carbs or trans fatty acids. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, protein and minerals 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". The number is the average variety of specimens per pound. This uses to both heads-off and entire products. Headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Counts for headless product normally range from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also an excellent choice in regards to sustainability. Much of the American fisheries have been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters meet a high requirement of quality and consistency. Certified Wild American Shrimp get special labeling. Involvement in the accreditation program is readily available to harvesters, processors, suppliers, restaurateurs, sellers and grocers.
Another American fishery has received international acknowledgment. Oregon's pink shrimp fishery has actually made the world's first sustainable shrimp accreditation 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., awarded Oregon pink shrimp its certification on December 6, 2007. The action differentiates Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council accreditation likewise enables Oregon pink shrimp to be sold using the desirable blue MSC eco-label showing 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 mission by licensing fisheries that fulfill its sustainable requirements and establishing market need for qualified seafood. The MSC model is based on consumers rewarding sustainable fisheries by picking seafood that stems from certified sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are small (100-140 entire per lb). They are harvested utilizing advanced trawl approaches. Pink MSC licensed shrimp are provided to coast for cooking, peeling and freezing, leading to an incredibly fresh item of excellent quality.
The variety of high quality, healthy and sustainable American shrimp makes them an exceptional choice for seafood fans.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes 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 licenses that warm-water, wild caught shrimp from U.S. seaside waters satisfy 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).
