When choosing products for a seafood banquet, wild captured American shrimp are popular among gourmet cooks. Shrimp are not just acknowledged for outstanding flavor however they can be a fundamental part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are likewise popular as an appetisers such as shrimp mixed drink, bisques and salads. They likewise freeze well and can be bought 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 fatty acids. They include 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 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, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also an excellent option in regards to sustainability. Much of the American fisheries have been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters satisfy a high standard of quality and consistency. Licensed Wild American Shrimp get special labeling. Participation in the certification program is offered to harvesters, processors, suppliers, grocers, restaurateurs and merchants.
Another American fishery has gotten worldwide acknowledgment. Oregon's pink shrimp fishery has actually 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., awarded 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 allows Oregon pink shrimp to be offered using the desired blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to assist produce a sustainable global seafood market. MSC pursues its mission by accrediting fisheries that fulfill its sustainable standards and establishing market demand for certified seafood. The MSC model is based upon customers rewarding sustainable fisheries by choosing seafood that stems from licensed sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are little (100-140 entire per pound). They are harvested using advanced trawl approaches. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, leading to an extremely fresh product of excellent quality.
The range of high quality, sustainable and healthy 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 sized, having counts of about 100 to 140 whole 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 understood as bay or salad shrimp are little (100-140 whole per pound).
