When choosing products for a seafood feast, wild captured American shrimp are popular among gourmet cooks. Shrimp are not just recognized for impressive flavor however they can be an important part of a healthy diet plan.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetisers such as shrimp cocktail, salads and bisques. They also 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 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 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". Headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also an excellent choice in regards to sustainability. Much of the American fisheries have actually been acknowledged 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 standard of quality and consistency. Qualified Wild American Shrimp get special labeling. Participation in the accreditation program is offered to harvesters, processors, distributors, sellers, grocers and restaurateurs.
Another American fishery has gotten international 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 accreditation program for sustainable fisheries, and independent certifier TAVEL Certification Inc., awarded 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 permits Oregon pink shrimp to be sold utilizing the sought after blue MSC eco-label suggesting 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 international seafood market. MSC pursues its objective by certifying fisheries that fulfill its sustainable standards and developing market demand for licensed seafood. The MSC design is based upon customers rewarding sustainable fisheries by picking seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per pound). They are collected utilizing sophisticated trawl techniques. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, resulting in an incredibly fresh product of exceptional quality.
The variety of high quality, healthy and sustainable American shrimp makes them an outstanding choice for seafood enthusiasts.
Wild American shrimp are tasty 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. coastal waters satisfy a high standard of quality and consistency. Certified Wild American Shrimp get unique labeling. Pink shrimp, likewise known as bay or salad shrimp are small (100-140 entire per lb).
