When choosing products for a seafood banquet, wild captured American shrimp are popular among gourmet cooks. Shrimp are not only acknowledged for impressive taste however they can be a fundamental 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 cocktail, salads and bisques. They also freeze well and can be purchased in large numbers, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbs or trans fatty acids. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, minerals and protein consisting of iron, phosphorus, zinc and copper.
American types 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 indicates 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 choice 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 captured shrimp from U.S. coastal waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp get unique labeling. Involvement in the certification program is available to harvesters, processors, suppliers, restaurateurs, retailers and grocers.
Another American fishery has gotten international acknowledgment. Oregon's pink shrimp fishery has made the world's very first sustainable shrimp accreditation under the Marine Stewardship Council (MSC) accreditation 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 accreditation on December 6, 2007. The action identifies Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification likewise enables Oregon pink shrimp to be offered using the desired 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 global seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable standards and establishing market demand for licensed seafood. The MSC design is based on consumers rewarding sustainable fisheries by picking seafood that stems from certified sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are little (100-140 entire per lb). They are harvested utilizing advanced trawl techniques. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, resulting in a very fresh product of exceptional quality.
The range of high quality, sustainable and healthy American shrimp makes them an excellent 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 caught shrimp from U.S. coastal waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Pink shrimp, also understood as bay or salad shrimp are little (100-140 whole per pound).
