When picking products for a seafood feast, wild captured American shrimp are popular amongst premium cooks. Shrimp are not just recognized for impressive flavor but they can be a vital part of a healthy diet plan.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetizers such as shrimp mixed drink, bisques and salads. They also freeze well and can be purchased in large numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, minerals, selenium and protein including 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 entire and heads-off products. For example, headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Counts for headless product normally range from 16/20 (large) 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 regards to sustainability. Much of the American fisheries have actually been recognized for ethical harvesting strategies.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Certified Wild American Shrimp get special labeling. Involvement in the certification program is offered to harvesters, processors, suppliers, retailers, restaurateurs and grocers.
Another American fishery has received international recognition. Oregon's pink shrimp fishery has actually made the world's very 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., awarded 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 also allows Oregon pink shrimp to be sold utilizing the coveted blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to assist create a sustainable international seafood market. MSC pursues its objective by accrediting fisheries that fulfill its sustainable requirements and establishing market need for certified seafood. The MSC design is based on consumers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are little (100-140 entire per pound). They are collected using innovative trawl approaches. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, resulting in an extremely fresh item of exceptional quality.
The variety of high quality, sustainable and healthy American shrimp makes them an exceptional choice for seafood lovers.
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 entire shrimp per pound.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. seaside waters satisfy a high standard 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).
