When selecting items for a seafood banquet, wild caught American shrimp are preferred among gourmet cooks. Shrimp are not only famed for superb flavour but they can be a vital part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, griddled, fried and in recipes such as scampi. They are popular as an appetisers like shrimp cocktail, bisques and salads. They also freeze well and can be purchased 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 greasy acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 greasy acids and are sources of tryptophan, selenium, protein and minerals 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”. The number is the average number of specimens per lb. This applies to both whole and heads-off products. As an instance, headless shrimp of 16/20 count means there are 16 to twenty headless product per lb. Counts for headless product typically range from 16/20 ( large ) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of approximately a hundred to 140 full shrimp per pound.
Wild American shrimp are also a good choice in terms of the Yankee fisheries have been known for ethical cropping strategies.
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. Authorized Wild American Shrimp receive special labeling. Collusion in the certification program is available to harvesters, processors, distributors, shops, greengrocers and restaurateurs.
Another American fishery has received global recognition. Oregon’s pink shrimp fishery has earned the world’s first sustainable shrimp certification under the Sea Stewardship Council ( MSC ) certification program.
The Sea Stewardship Council (MSC), which runs the planet’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 distinguishes Oregon’s pink shrimp trawl fishery as a sustainable and well-managed fishery. The Sea Stewardship Council certification also permits Oregon pink shrimp to be sold using the desirable blue MSC eco-label indicating a sustainable fishery.
The Sea Stewardship Council is an organization that works to boost the healthiness of the planet’s seas and to assist in creating a sustainable world seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for authorized seafood. The MSC model is predicated on customers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, a. K. A bay or salad shrimp are small (100-140 whole per lb ). They’re cropped using sophisticated trawl methods. Pink MSC authorized shrimp are dropped at shore for cooking, peeling and freezing, leading to an extremely fresh product of wonderful quality.
The variety of top of the range, healthy and sustainable American shrimp makes them an excellent choice for seafood lovers.
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