Great Simple Guide On Picking American WIld Shrimp
When choosing items for a seafood feast, wild caught American shrimp are preferred among gourmet cooks. Shrimp are not only famed for outstanding flavor but they can be an important part of a healthy diet.
Wild Yank shrimp are delicious steamed, boiled, grilled, fried and in recipes like scampi. they are also popular as an appetisers like shrimp cocktail, bisques and salads. They also freeze well and can be purchased in giant numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fats and calories and have no carbs 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 of specimens per lb. This applies to both entire and heads-off products. For instance, headless shrimp of 16/20 count means there are sixteen to 20 headless product per pound. Counts for headless product often range between 16/20 (large) to 60/70 ( little ). Pacific pink shrimp are even smaller, having counts of about one hundred to 140 whole shrimp per pound.
Wild Yank shrimp are also a good choice in terms of the Yankee fisheries have been known for ethical harvesting techniques.
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. Licensed Wild Yank Shrimp receive special labeling. Participation in the certification program is available to harvesters, processors, distributors, outlets, greengrocers and restaurateurs.
Another Yankee fishery has received international recognition. Oregon’s pink shrimp fishery has earned the world’s first sustainable shrimp certification under the Marine 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 six, 2007. The action distinguishes Oregon’s pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also permits Oregon pink shrimp to be sold using the desirable blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a body that works to improve the health of the planet’s seas and to help create a sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for certified seafood. The MSC model is based on consumers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.
Pink shrimp, AKA bay or salad shrimp are little ( 100-140 entire per lb). They are harvested using advanced trawl techniques. Pink MSC certified shrimp are delivered to shore for Cooking, peeling and freezing, leading to an highly fresh product of excellent quality.
The variety of top of the range, healthy and sustainable American shrimp makes them a brilliant choice for seafood lovers.
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on Wednesday, July 22nd, 2009 at 6:11 pm and is filed under Cooking.
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