When choosing products for a seafood banquet, wild caught American shrimp are popular amongst premium cooks. Shrimp are not just acknowledged for impressive flavor however they can be an important part of a healthy diet.
Wild American shrimp are tasty 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 consist of vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, protein, selenium and minerals consisting of iron, phosphorus, zinc and copper.
American types 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". Headless shrimp of 16/20 count implies there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a good option in regards to sustainability. Much of the American fisheries have been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Involvement in the accreditation program is available to harvesters, processors, suppliers, merchants, restaurateurs and grocers.
Another American fishery has actually gotten international acknowledgment. Oregon's pink shrimp fishery has earned the world's very 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 identifies Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council accreditation likewise allows Oregon pink shrimp to be offered utilizing the desired blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to assist develop a sustainable worldwide seafood market. MSC pursues its mission by accrediting fisheries that satisfy its sustainable requirements and establishing market need for licensed seafood. The MSC model is based on customers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little (100-140 whole per lb). They are collected using sophisticated trawl methods. Pink MSC accredited shrimp are delivered to shore for cooking, peeling and freezing, resulting in a very fresh item of excellent quality.
The variety of high quality, sustainable and healthy American shrimp makes them an exceptional option for seafood fans.
Wild American shrimp are scrumptious 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 licenses that warm-water, wild caught shrimp from U.S. seaside waters meet a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Pink shrimp, likewise known as bay or salad shrimp are small (100-140 entire per lb).
