When picking products for a seafood feast, wild caught American shrimp are popular amongst gourmet cooks. Shrimp are not just recognized for exceptional flavor however they can be a vital 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 appetizers such as shrimp mixed drink, bisques and salads. They likewise freeze well and can be bought in large numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbs or trans fats. 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". The number is the average variety of specimens per pound. This applies to both heads-off and whole items. Headless shrimp of 16/20 count implies there are 16 to 20 headless product per pound. Counts for headless item usually vary from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also an excellent choice in terms of sustainability. Much of the American fisheries have been recognized for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild caught shrimp from U.S. coastal waters satisfy a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Participation in the accreditation program is offered to harvesters, processors, suppliers, sellers, restaurateurs and grocers.
Another American fishery has actually received worldwide recognition. Oregon's pink shrimp fishery has actually made the world's very first sustainable shrimp certification under the Marine Stewardship Council (MSC) certification program.
The Marine Stewardship Council (MSC), which runs the world's leading independent certification 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 sustainable and well-managed fishery. The Marine Stewardship Council certification also permits Oregon pink shrimp to be offered utilizing the desirable 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 produce a sustainable worldwide seafood market. MSC pursues its objective by accrediting fisheries that fulfill its sustainable requirements and developing market need for licensed seafood. The MSC model is based upon consumers rewarding sustainable fisheries by picking seafood that originates from certified sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are little (100-140 whole per lb). They are gathered utilizing innovative trawl methods. Pink MSC licensed shrimp are delivered to coast for cooking, peeling and freezing, leading to a very fresh item of excellent quality.
The variety of high quality, sustainable and healthy American shrimp makes them an excellent option for seafood fans.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes 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 accredits that warm-water, wild captured shrimp from U.S. seaside waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Pink shrimp, also understood as bay or salad shrimp are little (100-140 entire per lb).
