Purchasing and picking Premium Seafood - Wild American Shrimp
When selecting products for a seafood banquet, wild caught American shrimp are popular amongst premium cooks. Shrimp are not only acknowledged 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 appetisers such as shrimp mixed drink, salads and bisques. 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 fats. They include vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, protein, selenium and minerals 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 typical number of specimens per pound. This uses to both entire and heads-off products. Headless shrimp of 16/20 count indicates there are 16 to 20 headless product per pound. Counts for headless item generally range from 16/20 (big) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.
Wild American shrimp are likewise a good choice in terms of sustainability. A number of the American fisheries have been recognized for ethical harvesting strategies.
The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. coastal waters meet a high requirement of quality and consistency. Licensed Wild American Shrimp receive special labeling. Involvement in the certification program is available to harvesters, processors, suppliers, restaurateurs, grocers and sellers.
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) accreditation 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 accreditation on December 6, 2007. The action distinguishes Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council accreditation likewise enables Oregon pink shrimp to be offered utilizing the coveted blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to assist develop a sustainable global seafood market. MSC pursues its mission by accrediting fisheries that satisfy its sustainable requirements and establishing market demand for qualified seafood. The MSC design is based upon customers rewarding sustainable fisheries by choosing seafood that originates from accredited sustainable fisheries.
Pink shrimp, likewise called bay or salad shrimp are small (100-140 whole per lb). They are harvested using sophisticated trawl approaches. Pink MSC licensed shrimp are delivered to shore for cooking, peeling and freezing, resulting in 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 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 unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are small (100-140 entire per pound).