When choosing products for a seafood feast, wild caught American shrimp are popular among premium cooks. Shrimp are not only acknowledged for exceptional taste however they can be a fundamental part of a healthy diet plan.
Wild American shrimp are delicious 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 also 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 fats. They include 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 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 typical variety of specimens per pound. This applies to both whole and heads-off products. Headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Counts for headless item typically range from 16/20 (large) 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 likewise a great choice in terms of sustainability. A lot of the American fisheries have been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program accredits 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 readily available to harvesters, processors, distributors, restaurateurs, grocers and retailers.
Another American fishery has received worldwide recognition. Oregon's pink shrimp fishery has actually made the world's first sustainable shrimp accreditation under the Marine Stewardship Council (MSC) accreditation 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 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 likewise enables Oregon pink shrimp to be sold utilizing the coveted 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 develop a sustainable international seafood market. MSC pursues its objective by licensing fisheries that satisfy its sustainable standards and developing market need for certified seafood. The MSC design is based on customers rewarding sustainable fisheries by picking seafood that stems from accredited sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are little (100-140 whole per lb). They are collected using advanced trawl approaches. Pink MSC certified shrimp are provided to shore for cooking, peeling and freezing, leading to an extremely fresh product of outstanding quality.
The variety of high quality, healthy and sustainable American shrimp makes them an exceptional choice for seafood enthusiasts.
Wild American shrimp are tasty 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 certifies that warm-water, wild caught shrimp from U.S. seaside waters fulfill a high standard of quality and consistency. Licensed Wild American Shrimp get unique labeling. Pink shrimp, also understood as bay or salad shrimp are little (100-140 whole per lb).
