When selecting items for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only acknowledged for impressive taste however 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 likewise popular as an appetizers such as shrimp cocktail, salads and bisques. They likewise freeze well and can be bought in great deals, processed and excess quantities frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbohydrates or trans fats. They include vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, minerals, selenium and protein 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". The number is the typical number of specimens per pound. This uses to both heads-off and whole items. For example, headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Counts for headless item usually 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 good choice in regards to sustainability. A number of the American fisheries have been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. seaside waters meet a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Participation in the accreditation program is available to harvesters, processors, distributors, merchants, restaurateurs and grocers.
Another American fishery has actually received worldwide acknowledgment. Oregon's pink shrimp fishery has actually made the world's first sustainable shrimp accreditation 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 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 accreditation also enables Oregon pink shrimp to be sold utilizing the sought after blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to assist create a sustainable worldwide seafood market. MSC pursues its objective by accrediting fisheries that meet its sustainable requirements and developing market need for qualified seafood. The MSC design is based upon customers rewarding sustainable fisheries by picking seafood that originates from certified sustainable fisheries.
Pink shrimp, likewise referred to as bay or salad shrimp are small (100-140 entire per lb). They are collected using advanced trawl methods. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, resulting in an exceptionally fresh product of exceptional quality.
The variety of high quality, healthy and sustainable American shrimp makes them an exceptional choice for seafood enthusiasts.
Wild American shrimp are delicious 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 captured shrimp from U.S. seaside waters meet a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per lb).
