When choosing items for a seafood banquet, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not just recognized for impressive flavor but they can be an important part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetizers such as shrimp cocktail, 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 carbs or trans fatty acids. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, protein, minerals and selenium including 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". The number is the average number of specimens per pound. This applies to both heads-off and whole products. For example, headless shrimp of 16/20 count implies there are 16 to 20 headless product per pound. Counts for headless product typically range from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a great choice in terms of sustainability. A number of the American fisheries have been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp get special labeling. Involvement in the certification program is readily available to harvesters, processors, distributors, grocers, restaurateurs and retailers.
Another American fishery has gotten worldwide acknowledgment. Oregon's pink shrimp fishery has earned 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 accreditation on December 6, 2007. The action identifies Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council certification also permits Oregon pink shrimp to be sold utilizing the desirable blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to help create a sustainable worldwide seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable standards and developing market need for qualified seafood. The MSC model is based on customers rewarding sustainable fisheries by picking seafood that stems from accredited sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are small (100-140 whole per pound). They are gathered using innovative trawl techniques. Pink MSC accredited shrimp are delivered to shore for cooking, peeling and freezing, leading to an exceptionally fresh product of exceptional quality.
The variety of high quality, healthy and sustainable American shrimp makes them an exceptional option for seafood lovers.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes 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. seaside waters fulfill 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).
