When picking products for a seafood banquet, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding flavor however they can be a vital part of a healthy diet.
Wild American shrimp are tasty 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 also freeze well and can be acquired 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 contain 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 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 applies to both entire and heads-off items. For instance, headless shrimp of 16/20 count implies there are 16 to 20 headless product per pound. Counts for headless item generally range from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are also a great option in regards to sustainability. Much of the American fisheries have actually been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program accredits that warm-water, wild captured shrimp from U.S. coastal waters satisfy a high requirement of quality and consistency. Certified Wild American Shrimp receive special labeling. Involvement in the certification program is offered to harvesters, processors, distributors, grocers, restaurateurs and retailers.
Another American fishery has actually gotten worldwide recognition. Oregon's pink shrimp fishery has earned the world's very first sustainable shrimp certification 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., granted Oregon pink shrimp its certification 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 likewise allows Oregon pink shrimp to be sold utilizing the sought after blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to help produce a sustainable international seafood market. MSC pursues its objective by accrediting fisheries that fulfill its sustainable standards and establishing market demand for certified seafood. The MSC model is based on customers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are little (100-140 entire per pound). They are collected using sophisticated trawl methods. Pink MSC licensed shrimp are provided to shore for cooking, peeling and freezing, resulting in an incredibly fresh item of exceptional quality.
The range of high quality, sustainable and healthy American shrimp makes them an exceptional choice for seafood enthusiasts.
Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes 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. seaside waters fulfill a high standard of quality and consistency. Certified Wild American Shrimp get unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 whole per lb).
