When picking items for a seafood feast, wild caught American shrimp are popular amongst premium cooks. Shrimp are not just acknowledged for impressive flavor but they can be an important part of a healthy diet plan.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are likewise popular as an appetizers such as shrimp cocktail, salads and bisques. 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 carbs or trans fatty acids. They include vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, selenium, minerals and protein including iron, phosphorus, zinc and copper.
American species 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". Headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also a good option in terms of sustainability. Much of the American fisheries have been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high standard of quality and consistency. Licensed Wild American Shrimp get unique labeling. Participation in the certification program is offered to harvesters, processors, distributors, retailers, restaurateurs and grocers.
Another American fishery has actually received international recognition. Oregon's pink shrimp fishery has 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 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 likewise allows Oregon pink shrimp to be offered using the desirable blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to assist develop a sustainable worldwide seafood market. MSC pursues its objective by accrediting fisheries that fulfill its sustainable requirements and developing market demand for qualified seafood. The MSC model is based upon consumers rewarding sustainable fisheries by picking seafood that stems from licensed sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per lb). They are harvested using advanced trawl approaches. Pink MSC accredited shrimp are delivered to shore for cooking, peeling and freezing, resulting in an incredibly fresh item of outstanding quality.
The range of high quality, healthy and sustainable American shrimp makes them an exceptional choice for seafood fans.
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 accredits that warm-water, wild captured shrimp from U.S. seaside waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Pink shrimp, likewise known as bay or salad shrimp are little (100-140 whole per pound).
