When picking products for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only acknowledged 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 dishes such as scampi. They are also popular as an appetisers such as shrimp mixed drink, bisques and salads. They also freeze well and can be bought 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 contain 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 implies there are 16 to 20 headless product per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise a great choice in terms of sustainability. A number of the American fisheries have actually been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. coastal waters fulfill a high requirement of quality and consistency. Certified Wild American Shrimp receive unique labeling. Participation in the accreditation program is readily available to harvesters, processors, suppliers, grocers, retailers and restaurateurs.
Another American fishery has gotten worldwide acknowledgment. Oregon's pink shrimp fishery has 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 accreditation program for sustainable fisheries, and independent certifier TAVEL Certification Inc., granted Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also enables Oregon pink shrimp to be sold utilizing the coveted blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to assist develop a sustainable international seafood market. MSC pursues its mission by accrediting fisheries that meet its sustainable requirements and establishing market demand for certified seafood. The MSC model is based upon consumers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are small (100-140 entire per pound). They are gathered utilizing innovative trawl approaches. Pink MSC licensed shrimp are delivered to shore for cooking, peeling and freezing, resulting in an exceptionally fresh product of excellent quality.
The range of high quality, healthy and sustainable American shrimp makes them an exceptional option for seafood fans.
Wild American shrimp are tasty 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 accredits that warm-water, wild caught shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Certified Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 whole per lb).
