When selecting products for a seafood banquet, wild caught American shrimp are popular among premium cooks. Shrimp are not only acknowledged for outstanding taste however they can be a fundamental part of a healthy diet plan.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes 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 large numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no carbs or trans fatty acids. They include 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 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 average number of specimens per pound. This applies to both whole and heads-off products. Headless shrimp of 16/20 count implies there are 16 to 20 headless item per pound. Counts for headless product typically range from 16/20 (big) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also an excellent option in regards to sustainability. A lot of the American fisheries have actually been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program accredits that warm-water, wild caught shrimp from U.S. coastal waters meet a high standard of quality and consistency. Certified Wild American Shrimp get special labeling. Participation in the accreditation program is offered to harvesters, processors, distributors, merchants, restaurateurs and grocers.
Another American fishery has actually gotten global recognition. Oregon's pink shrimp fishery has actually earned the world's very 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 certification 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 likewise permits Oregon pink shrimp to be sold using the desirable blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to assist produce a sustainable worldwide seafood market. MSC pursues its mission by certifying fisheries that fulfill its sustainable requirements and developing market need for certified seafood. The MSC design is based upon customers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little (100-140 whole per lb). They are harvested using sophisticated trawl methods. 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, sustainable and healthy American shrimp makes them an exceptional option for seafood lovers.
Wild American shrimp are tasty 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. coastal waters meet a high requirement of quality and consistency. Certified Wild American Shrimp receive special labeling. Pink shrimp, also understood as bay or salad shrimp are little (100-140 entire per lb).
