When selecting items for a seafood banquet, wild caught American shrimp are popular among premium cooks. Shrimp are not only recognized for exceptional taste 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 likewise popular as an appetisers such as shrimp cocktail, bisques and salads. They also freeze well and can be purchased in great deals, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They include vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, minerals and protein consisting of 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 good choice in regards to sustainability. Many of the American fisheries have actually been recognized for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. coastal waters meet a high standard of quality and consistency. Licensed Wild American Shrimp get unique labeling. Participation in the accreditation program is offered to harvesters, processors, distributors, grocers, restaurateurs and sellers.
Another American fishery has gotten international acknowledgment. Oregon's pink shrimp fishery has earned 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 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 accreditation likewise allows Oregon pink shrimp to be sold utilizing the desirable blue MSC eco-label suggesting 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 worldwide seafood market. MSC pursues its mission by accrediting fisheries that satisfy its sustainable standards and establishing market demand for qualified seafood. The MSC design is based upon consumers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per lb). They are harvested utilizing sophisticated trawl methods. Pink MSC licensed shrimp are provided to coast for cooking, peeling and freezing, leading to an incredibly fresh item of outstanding quality.
The range of high quality, healthy and sustainable American shrimp makes them an excellent option for seafood enthusiasts.
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 meet a high requirement of quality and consistency. Licensed Wild American Shrimp receive special labeling. Pink shrimp, likewise known as bay or salad shrimp are small (100-140 entire per pound).
