When selecting items for a seafood feast, wild caught 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 tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp mixed drink, bisques and salads. They also freeze well and can be bought in great deals, 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 fats and are sources of tryptophan, selenium, protein and minerals including 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". The number is the average variety of specimens per pound. This uses to both heads-off and entire items. Headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Counts for headless item normally range from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also an excellent option in regards to sustainability. A lot of the American fisheries have actually been acknowledged for ethical harvesting methods.
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. Involvement in the accreditation program is offered to harvesters, processors, suppliers, retailers, restaurateurs and grocers.
Another American fishery has actually received global acknowledgment. Oregon's pink shrimp fishery has actually earned 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., granted 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 certification also allows Oregon pink shrimp to be sold 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 assist create a sustainable global seafood market. MSC pursues its objective by certifying fisheries that meet its sustainable standards and establishing market need for certified seafood. The MSC model is based on consumers rewarding sustainable fisheries by selecting seafood that stems from certified sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 entire per pound). They are gathered utilizing sophisticated trawl methods. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, resulting in a very fresh product of exceptional quality.
The range of high quality, healthy and sustainable American shrimp makes them an outstanding choice for seafood fans.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
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. Licensed Wild American Shrimp get special labeling. Pink shrimp, likewise known as bay or salad shrimp are little (100-140 entire per lb).
