When selecting items for a seafood banquet, wild captured American shrimp are popular among premium cooks. Shrimp are not only acknowledged for impressive taste 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 appetizers such as shrimp cocktail, bisques and salads. They likewise freeze well and can be purchased in great deals, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, minerals, selenium and protein consisting of iron, phosphorus, zinc and copper.
American types 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 variety of specimens per pound. This applies to both whole and heads-off products. For instance, headless shrimp of 16/20 count indicates there are 16 to 20 headless product per pound. Counts for headless product usually range from 16/20 (large) to 60/70 (small). 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. Many of the American fisheries have actually been recognized for ethical harvesting techniques.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high requirement of quality and consistency. Licensed Wild American Shrimp get unique labeling. Participation in the certification program is available to harvesters, processors, suppliers, grocers, sellers and restaurateurs.
Another American fishery has gotten worldwide recognition. Oregon's pink shrimp fishery has earned the world's very first sustainable shrimp certification 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 also allows Oregon pink shrimp to be offered using the coveted 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 help develop a sustainable international seafood market. MSC pursues its objective by certifying fisheries that satisfy its sustainable requirements and developing market need for licensed seafood. The MSC design is based upon customers rewarding sustainable fisheries by selecting 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 using advanced trawl approaches. Pink MSC accredited shrimp are delivered to shore for cooking, peeling and freezing, resulting in an incredibly fresh product of outstanding quality.
The variety of high quality, sustainable and healthy American shrimp makes them an excellent choice for seafood lovers.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in dishes such as scampi. Pacific pink shrimp are even smaller, 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 requirement of quality and consistency. Certified Wild American Shrimp receive special labeling. Pink shrimp, likewise known as bay or salad shrimp are small (100-140 entire per lb).
