When selecting products for a seafood banquet, wild captured American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding taste however they can be an important part of a healthy diet plan.

Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp cocktail, bisques and salads. They likewise 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 fatty acids. They include vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, selenium, minerals and protein consisting of 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". Headless shrimp of 16/20 count means there are 16 to 20 headless product per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.

Wild American shrimp are also an excellent choice in terms of sustainability. A number of the American fisheries have actually been acknowledged for ethical harvesting techniques.

The Wild American Shrimp Certification Program licenses that warm-water, wild caught shrimp from U.S. coastal waters satisfy a high standard of quality and consistency. Qualified Wild American Shrimp get special labeling. Involvement in the certification program is offered to harvesters, processors, distributors, restaurateurs, sellers and grocers.

Another American fishery has actually received worldwide recognition. Oregon's pink shrimp fishery has actually made the world's very first sustainable shrimp certification 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 identifies Oregon's pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council accreditation also enables Oregon pink shrimp to be offered utilizing the desirable blue MSC eco-label indicating a sustainable fishery.

The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help create a sustainable global seafood market. MSC pursues its mission by accrediting fisheries that fulfill its sustainable standards and establishing market need for licensed seafood. The MSC design is based upon consumers rewarding sustainable fisheries by choosing seafood that stems from certified sustainable fisheries.

Pink shrimp, also known as bay or salad shrimp are little (100-140 entire per lb). They are gathered using advanced trawl approaches. Pink MSC licensed shrimp are provided to shore for cooking, peeling and freezing, resulting in an incredibly fresh product of outstanding quality.

The range of high quality, healthy and sustainable American shrimp makes them an excellent choice for seafood fans.

Wild American shrimp are scrumptious steamed, boiled, grilled, fried and in dishes such as scampi. Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.

The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp get special labeling. Pink shrimp, also known as bay or salad shrimp are small (100-140 entire per lb).

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