When picking products for a seafood feast, wild captured American shrimp are popular amongst premium cooks. Shrimp are not just acknowledged for impressive taste however they can be a fundamental part of a healthy diet plan.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp cocktail, bisques and salads. They also freeze well and can be acquired in large numbers, processed and excess amounts 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, selenium, protein and minerals 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". Headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. 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 terms of sustainability. Many of the American fisheries have actually been recognized for ethical harvesting techniques.
The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. seaside waters meet a high requirement of quality and consistency. Certified Wild American Shrimp receive special labeling. Involvement in the accreditation program is readily available to harvesters, processors, distributors, grocers, restaurateurs and merchants.
Another American fishery has gotten international acknowledgment. Oregon's pink shrimp fishery has actually made the world's first sustainable shrimp accreditation 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 distinguishes 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 desired blue MSC eco-label showing a sustainable fishery.
The Marine Stewardship Council is a company that works to improve the health of the world's oceans and to assist develop a sustainable international seafood market. MSC pursues its objective by accrediting fisheries that meet its sustainable standards and developing market need for qualified seafood. The MSC design is based on customers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.
Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per pound). They are gathered utilizing sophisticated trawl techniques. Pink MSC licensed shrimp are provided to coast for cooking, peeling and freezing, leading to an extremely fresh item of outstanding quality.
The range of high quality, healthy and sustainable American shrimp makes them an exceptional option 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 requirement of quality and consistency. Qualified Wild American Shrimp receive special labeling. Pink shrimp, likewise understood as bay or salad shrimp are small (100-140 entire per lb).
