When selecting products for a seafood feast, wild captured American shrimp are popular among premium cooks. Shrimp are not only recognized for outstanding taste however they can be a fundamental part of a healthy diet.
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 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 fats. They include vitamins B3, B6, B12, vitamin D and Omega-3 fats 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 item per pound. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also an excellent choice in terms of sustainability. Much of the American fisheries have actually been acknowledged for ethical harvesting techniques.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high requirement of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Involvement in the certification program is available to harvesters, processors, suppliers, grocers, restaurateurs and sellers.
Another American fishery has received international 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 differentiates Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation likewise enables Oregon pink shrimp to be sold using the sought after blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to assist create a sustainable global seafood market. MSC pursues its mission by licensing fisheries that fulfill its sustainable requirements and developing market demand for certified seafood. The MSC design is based on consumers rewarding sustainable fisheries by choosing seafood that originates from accredited sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are little (100-140 whole per pound). They are harvested utilizing sophisticated trawl methods. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, resulting in an exceptionally fresh item of exceptional quality.
The range of high quality, healthy and sustainable American shrimp makes them an exceptional 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 whole 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. Licensed Wild American Shrimp get special labeling. Pink shrimp, also understood as bay or salad shrimp are small (100-140 whole per lb).
