When picking products for a seafood banquet, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not just acknowledged for exceptional flavor but they can be a fundamental part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetizers such as shrimp cocktail, bisques and salads. They likewise freeze well and can be acquired 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 fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, protein and minerals consisting of 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". Headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise an excellent choice in terms of sustainability. Many of the American fisheries have actually been recognized for ethical harvesting techniques.
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. Certified Wild American Shrimp receive unique labeling. Involvement in the accreditation program is available to harvesters, processors, suppliers, restaurateurs, grocers and sellers.
Another American fishery has actually received global recognition. Oregon's pink shrimp fishery has 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 accreditation 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 well-managed and sustainable fishery. The Marine Stewardship Council accreditation also permits Oregon pink shrimp to be offered utilizing the desired blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to help create a sustainable global seafood market. MSC pursues its objective by licensing fisheries that meet its sustainable standards and establishing market demand for certified seafood. The MSC model is based on consumers rewarding sustainable fisheries by selecting seafood that stems from certified sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are little (100-140 whole per lb). They are harvested using innovative trawl methods. Pink MSC certified shrimp are provided to coast for cooking, peeling and freezing, leading to a very fresh item of exceptional quality.
The variety of high quality, healthy and sustainable American shrimp makes them an outstanding choice for seafood lovers.
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 entire 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 special labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 whole per pound).
