When selecting products for a seafood banquet, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not only acknowledged for outstanding taste but they can be an important part of a healthy diet plan.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp mixed drink, salads and bisques. They likewise freeze well and can be acquired in large numbers, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They include vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, minerals, protein and selenium consisting of 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 implies there are 16 to 20 headless product per pound. 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 terms of sustainability. A number of the American fisheries have actually been recognized for ethical harvesting methods.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. coastal waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp get unique labeling. Participation in the accreditation program is available to harvesters, processors, suppliers, restaurateurs, merchants and grocers.
Another American fishery has gotten worldwide recognition. Oregon's pink shrimp fishery has made the world's 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 certification on December 6, 2007. The action differentiates Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also allows Oregon pink shrimp to be sold utilizing the coveted 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 worldwide seafood market. MSC pursues its objective by licensing fisheries that satisfy its sustainable requirements and establishing market demand for qualified seafood. The MSC design is based upon consumers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are little (100-140 whole per pound). They are collected using innovative trawl techniques. Pink MSC accredited shrimp are provided to shore for cooking, peeling and freezing, leading to an incredibly fresh product of exceptional quality.
The variety of high quality, healthy and sustainable American shrimp makes them an exceptional choice for seafood enthusiasts.
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 certifies that warm-water, wild captured shrimp from U.S. coastal waters meet a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per pound).
