When selecting items for a seafood feast, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not only acknowledged for exceptional flavor but they can be an important part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are likewise popular as an appetisers such as shrimp mixed drink, bisques and salads. They likewise 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 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 number of specimens per pound. This uses to both whole and heads-off items. For example, headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Counts for headless product generally vary from 16/20 (large) to 60/70 (small). 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 option in regards to sustainability. A lot of the American fisheries have been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Qualified Wild American Shrimp receive special labeling. Involvement in the accreditation program is available to harvesters, processors, suppliers, grocers, restaurateurs and merchants.
Another American fishery has gotten global acknowledgment. Oregon's pink shrimp fishery has made 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 certification 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 using the sought after blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to assist create a sustainable international seafood market. MSC pursues its objective by certifying fisheries that fulfill its sustainable requirements and establishing market need for licensed seafood. The MSC model is based upon consumers rewarding sustainable fisheries by selecting seafood that stems from accredited sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are little (100-140 entire per lb). They are harvested using innovative trawl techniques. Pink MSC certified shrimp are provided to coast for cooking, peeling and freezing, resulting in an incredibly fresh product of exceptional quality.
The range of high quality, sustainable and healthy American shrimp makes them an excellent choice 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 captured shrimp from U.S. coastal waters satisfy a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per pound).
