When picking products for a seafood banquet, wild caught American shrimp are popular among gourmet cooks. Shrimp are not just recognized for outstanding taste but they can be a vital part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetisers such as shrimp mixed drink, salads and bisques. They also freeze well and can be acquired in great deals, processed and excess amounts 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, protein, minerals and selenium 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 means 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 option in regards to sustainability. A lot of the American fisheries have actually been recognized for ethical harvesting strategies.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Qualified Wild American Shrimp get unique labeling. Participation in the accreditation program is offered to harvesters, processors, suppliers, grocers, retailers and restaurateurs.
Another American fishery has received global acknowledgment. Oregon's pink shrimp fishery has earned the world's very first sustainable shrimp accreditation under the Marine Stewardship Council (MSC) accreditation 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 accreditation on December 6, 2007. The action identifies Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council certification also enables Oregon pink shrimp to be sold utilizing the coveted 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 assist create a sustainable global seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable requirements and developing market need for licensed seafood. The MSC model is based upon consumers rewarding sustainable fisheries by selecting seafood that originates from accredited sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per lb). They are gathered utilizing innovative trawl techniques. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, resulting in a very fresh product of exceptional quality.
The range of high quality, healthy and sustainable American shrimp makes them an excellent option for seafood lovers.
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 entire shrimp per pound.
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 get unique labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per pound).
