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Purchasing and picking Premium Seafood - Wild American Shrimp

When picking products for a seafood banquet, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for exceptional taste but 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 likewise popular as an appetizers such as shrimp cocktail, bisques and salads. They likewise freeze well and can be purchased in large numbers, processed and excess quantities frozen for later meals.

Shrimp tend to be low in fat and calories and have no carbs or trans fatty acids. They include vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and are sources of tryptophan, protein, selenium and minerals including iron, phosphorus, zinc and copper.

American types 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 variety of specimens per pound. This uses to both whole and heads-off items. Headless shrimp of 16/20 count indicates there are 16 to 20 headless product per pound. Counts for headless product usually vary from 16/20 (large) to 60/70 (small). 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 regards to sustainability. A number of the American fisheries have actually been acknowledged for ethical harvesting methods.

The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters meet a high standard of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Participation in the accreditation program is offered to harvesters, processors, suppliers, retailers, restaurateurs and grocers.

Another American fishery has actually received international acknowledgment. Oregon's pink shrimp fishery has actually made the world's 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 certification likewise enables Oregon pink shrimp to be offered using the sought after blue MSC eco-label suggesting a sustainable fishery.

The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to assist create a sustainable worldwide seafood market. MSC pursues its mission by licensing fisheries that meet its sustainable requirements and developing market need for certified seafood. The MSC design is based on consumers rewarding sustainable fisheries by picking seafood that stems from certified sustainable fisheries.

Pink shrimp, likewise known as bay or salad shrimp are little (100-140 entire per lb). They are gathered utilizing innovative trawl techniques. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, resulting in an incredibly fresh item of exceptional quality.

The variety of high quality, healthy and sustainable American shrimp makes them an exceptional option for seafood fans.

Wild American shrimp are tasty 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 certifies that warm-water, wild captured shrimp from U.S. seaside waters meet a high requirement of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Pink shrimp, also understood as bay or salad shrimp are little (100-140 entire per lb).

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