How To Choose Gourmet American Shrimp
When choosing items for a seafood banquet, wild caught American shrimp are preferred among gourmet cooks. Shrimp are not only recognized for excellent flavour but they can be a vital part of a healthy diet.
Wild Yankee shrimp are tasty steamed, boiled, griddled, 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 enormous numbers, processed and excess amounts frozen for later meals.
Shrimp have a tendency to be low in fats 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 pound. This applies to both whole and heads-off products. As an instance, headless shrimp of 16/20 count means there are sixteen to twenty headless product per lb. Counts for headless product typically range from 16/20 ( huge ) to 60/70 ( tiny ). Pacific pink shrimp are even smaller, having counts of about one hundred to 140 whole shrimp per pound.
Wild Yankee shrimp are also a good choice in terms of sustainability. Many of the American fisheries have been recognized for ethical cropping strategies.
The Wild Yankee 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, retailers, grocers and restaurateurs.
Another Yankee fishery has received world recognition. Oregon’s pink shrimp fishery has earned the planet’s first sustainable shrimp certification under the Sea Stewardship Council ( MSC ) certification 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 certification on December six, 2007. The action distinguishes Oregon’s pink shrimp trawl fishery as a sustainable and well-managed fishery. The Sea Stewardship Council certification also allows 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 healthiness of the planet’s seas and to help create a sustainable world seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market requirement for certificated seafood. The MSC model relies on consumers rewarding sustainable fisheries by selecting seafood that originates from licensed sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little ( 100-140 entire per lb). They are harvested using advanced trawl methods. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, leading to an intensely fresh product of wonderful 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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