When choosing products for a seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not just acknowledged for exceptional taste however they can be an important part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp cocktail, bisques and salads. They likewise 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, minerals, selenium and protein including 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 indicates there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.
Wild American shrimp are likewise a good option in terms of sustainability. A lot of the American fisheries have been acknowledged for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild caught shrimp from U.S. seaside waters satisfy a high requirement of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Participation in the certification program is offered to harvesters, processors, suppliers, grocers, retailers and restaurateurs.
Another American fishery has actually gotten international acknowledgment. Oregon's pink shrimp fishery has actually made the world's first sustainable shrimp accreditation under the Marine Stewardship Council (MSC) certification program.
The Marine Stewardship Council (MSC), which runs the world's leading independent certification 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 accreditation likewise enables Oregon pink shrimp to be offered utilizing the coveted blue MSC eco-label suggesting a sustainable fishery.
The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help produce a sustainable worldwide seafood market. MSC pursues its mission by licensing fisheries that meet its sustainable standards and developing market need for certified seafood. The MSC design is based upon consumers rewarding sustainable fisheries by choosing seafood that originates from licensed sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are small (100-140 entire per pound). They are harvested utilizing advanced trawl approaches. Pink MSC certified shrimp are provided to coast for cooking, peeling and freezing, resulting in a very fresh product of exceptional quality.
The range of high quality, sustainable and healthy American shrimp makes them an exceptional option for seafood fans.
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 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 requirement of quality and consistency. Qualified Wild American Shrimp receive special labeling. Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per pound).
