When picking items for a seafood banquet, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not only recognized for exceptional flavor however they can be an important part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. They are likewise popular as an appetisers such as shrimp cocktail, bisques and salads. They also freeze well and can be bought in great deals, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbs or trans fats. They consist of vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, minerals and protein consisting of 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, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also a great choice in regards to sustainability. A lot of the American fisheries have been recognized for ethical harvesting methods.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Qualified Wild American Shrimp receive special labeling. Involvement in the certification program is available to harvesters, processors, suppliers, sellers, restaurateurs and grocers.
Another American fishery has actually received global acknowledgment. Oregon's pink shrimp fishery has made 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 certification on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also enables Oregon pink shrimp to be sold using the desirable 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 licensing fisheries that meet its sustainable requirements and developing market demand for qualified seafood. The MSC design is based upon customers rewarding sustainable fisheries by picking seafood that originates from accredited sustainable fisheries.
Pink shrimp, likewise called bay or salad shrimp are little (100-140 entire per pound). They are harvested using sophisticated trawl approaches. Pink MSC accredited shrimp are provided to shore for cooking, peeling and freezing, resulting in an incredibly fresh item of outstanding quality.
The variety of high quality, healthy and sustainable American shrimp makes them an excellent choice for seafood enthusiasts.
Wild American shrimp are tasty 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 accredits that warm-water, wild caught shrimp from U.S. coastal waters fulfill a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 entire per lb).
