When choosing products for a seafood feast, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not only recognized for outstanding taste but they can be a fundamental 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 appetisers such as shrimp mixed drink, bisques and salads. They likewise 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 carbohydrates or trans fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, minerals, selenium and protein including 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". Headless shrimp of 16/20 count indicates 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 likewise a good choice in regards to sustainability. Many of the American fisheries have actually been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp receive special labeling. Participation in the certification program is readily available to harvesters, processors, suppliers, retailers, grocers and restaurateurs.
Another American fishery has actually gotten worldwide acknowledgment. Oregon's pink shrimp fishery has actually 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 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 enables Oregon pink shrimp to be sold using the coveted 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 international seafood market. MSC pursues its objective by accrediting fisheries that satisfy its sustainable standards and establishing market need for qualified seafood. The MSC model is based on customers rewarding sustainable fisheries by selecting seafood that stems from accredited sustainable fisheries.
Pink shrimp, also referred to as bay or salad shrimp are little (100-140 whole per pound). They are collected using sophisticated trawl approaches. Pink MSC accredited shrimp are delivered to shore for cooking, peeling and freezing, resulting in an incredibly fresh item of outstanding quality.
The range of high quality, healthy and sustainable American shrimp makes them an outstanding option for seafood enthusiasts.
Wild American shrimp are scrumptious 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 caught shrimp from U.S. coastal waters fulfill a high requirement of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Pink shrimp, also known as bay or salad shrimp are small (100-140 whole per lb).
