When choosing products for a seafood banquet, wild caught American shrimp are popular among premium cooks. Shrimp are not just recognized for exceptional taste but they can be an important part of a healthy diet plan.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp cocktail, salads and bisques. 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, protein, selenium and minerals consisting of iron, phosphorus, zinc and copper.
American species consist of 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 uses to both whole and heads-off products. For example, headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Counts for headless product generally range from 16/20 (big) to 60/70 (small). Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also a good option in regards to sustainability. A number of the American fisheries have actually been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp receive special labeling. Involvement in the accreditation program is offered to harvesters, processors, distributors, grocers, restaurateurs and retailers.
Another American fishery has received international acknowledgment. Oregon's pink shrimp fishery has earned the world's first sustainable shrimp accreditation 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 certification also permits Oregon pink shrimp to be sold using 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 create a sustainable worldwide seafood market. MSC pursues its mission by accrediting fisheries that fulfill its sustainable requirements and developing market demand for certified seafood. The MSC model is based on customers rewarding sustainable fisheries by choosing seafood that originates from accredited sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are small (100-140 entire per pound). They are collected utilizing advanced trawl methods. Pink MSC certified shrimp are provided to coast for cooking, peeling and freezing, leading to an incredibly fresh item of excellent quality.
The variety of high quality, healthy and sustainable American shrimp makes them an outstanding option for seafood lovers.
Wild American shrimp are delicious 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 captured shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Qualified Wild American Shrimp get special labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 entire per pound).
