When selecting products for a seafood banquet, wild caught American shrimp are popular amongst premium cooks. Shrimp are not just acknowledged for impressive taste however they can be a vital part of a healthy diet.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp mixed drink, salads and bisques. They likewise 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 carbohydrates or trans fats. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids 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 typical number of specimens per pound. This applies to both heads-off and entire items. Headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Counts for headless item generally vary from 16/20 (big) 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 a good choice in regards to sustainability. A lot of the American fisheries have been recognized for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Involvement in the certification program is available to harvesters, processors, suppliers, grocers, restaurateurs and sellers.
Another American fishery has gotten worldwide acknowledgment. Oregon's pink shrimp fishery has actually made 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 certification program for sustainable fisheries, and independent certifier TAVEL Certification Inc., granted Oregon pink shrimp its certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation likewise permits Oregon pink shrimp to be sold utilizing 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 help produce a sustainable global seafood market. MSC pursues its objective by licensing fisheries that fulfill its sustainable standards and developing market demand for licensed seafood. The MSC model is based upon customers rewarding sustainable fisheries by picking seafood that stems from accredited sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 whole per lb). They are gathered using sophisticated trawl methods. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, resulting in an extremely fresh product of excellent quality.
The range of high quality, sustainable and healthy American shrimp makes them an outstanding choice for seafood lovers.
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 entire shrimp per pound.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Pink shrimp, likewise understood as bay or salad shrimp are small (100-140 entire per lb).
