When selecting items for a seafood banquet, wild caught American shrimp are popular amongst premium cooks. Shrimp are not only acknowledged for impressive flavor but they can be a vital part of a healthy diet plan.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp cocktail, salads and bisques. They likewise freeze well and can be acquired in great deals, processed and excess amounts 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 fatty acids 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". The number is the average variety of specimens per pound. This uses to both heads-off and whole items. For instance, headless shrimp of 16/20 count means there are 16 to 20 headless item per pound. Counts for headless product typically vary from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are also an excellent option in regards to sustainability. Many of the American fisheries have actually been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. seaside waters satisfy a high standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Involvement in the certification program is offered to harvesters, processors, distributors, retailers, restaurateurs and grocers.
Another American fishery has gotten international acknowledgment. Oregon's pink shrimp fishery has actually made the world's 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 accreditation on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation also permits Oregon pink shrimp to be sold utilizing the desirable blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to assist produce a sustainable international seafood market. MSC pursues its mission by accrediting fisheries that satisfy its sustainable standards and establishing market need for qualified seafood. The MSC design is based on consumers rewarding sustainable fisheries by selecting seafood that stems from accredited sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 entire per lb). They are gathered using sophisticated trawl approaches. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, leading to an extremely fresh item of outstanding quality.
The range of high quality, sustainable and healthy American shrimp makes them an excellent choice for seafood fans.
Wild American shrimp are tasty 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 licenses that warm-water, wild captured shrimp from U.S. coastal waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per lb).
