When picking products for a seafood banquet, wild captured American shrimp are popular amongst gourmet cooks. Shrimp are not only recognized for exceptional taste but they can be a vital part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes such as scampi. They are likewise popular as an appetizers such as shrimp mixed drink, bisques and salads. They likewise freeze well and can be purchased in great deals, processed and excess quantities 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, protein, minerals and selenium including iron, phosphorus, zinc and copper.
American species include 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 suggests there are 16 to 20 headless product 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 great option in regards to sustainability. A number of the American fisheries have been acknowledged for ethical harvesting methods.
The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet a high standard of quality and consistency. Qualified Wild American Shrimp get special labeling. Involvement in the accreditation program is offered to harvesters, processors, suppliers, grocers, merchants and restaurateurs.
Another American fishery has actually received international acknowledgment. Oregon's pink shrimp fishery has made the world's very first sustainable shrimp certification 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., awarded Oregon pink shrimp its certification on December 6, 2007. The action differentiates 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 sold using the coveted 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 develop a sustainable global seafood market. MSC pursues its mission by licensing fisheries that fulfill its sustainable requirements and establishing market need for qualified seafood. The MSC model is based on customers rewarding sustainable fisheries by picking seafood that stems from certified sustainable fisheries.
Pink shrimp, also called bay or salad shrimp are little (100-140 entire per pound). They are gathered utilizing innovative trawl approaches. Pink MSC certified shrimp are provided to shore for cooking, peeling and freezing, resulting in an exceptionally fresh product of outstanding quality.
The range of high quality, sustainable and healthy American shrimp makes them an exceptional option for seafood lovers.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes 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 caught shrimp from U.S. seaside waters meet a high standard of quality and consistency. Certified Wild American Shrimp receive unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 entire per pound).
