When choosing items for a seafood feast, wild caught American shrimp are popular among premium cooks. Shrimp are not just recognized for impressive flavor but they can be an important part of a healthy diet.

Wild American shrimp are delicious steamed, boiled, grilled, fried and in dishes such as scampi. They are also popular as an appetizers such as shrimp mixed drink, salads and bisques. They likewise freeze well and can be acquired in great deals, processed and excess quantities 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, selenium, minerals and protein including 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". Headless shrimp of 16/20 count indicates there are 16 to 20 headless item per pound. Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.

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

The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high requirement of quality and consistency. Qualified Wild American Shrimp get special labeling. Participation in the certification program is available to harvesters, processors, distributors, restaurateurs, grocers and sellers.

Another American fishery has actually received global acknowledgment. Oregon's pink shrimp fishery has earned 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 accreditation also allows Oregon pink shrimp to be offered using the sought after blue MSC eco-label showing a sustainable fishery.

The Marine Stewardship Council is an organization that works to improve the health of the world's oceans and to help develop a sustainable worldwide seafood market. MSC pursues its objective by certifying fisheries that meet its sustainable requirements and establishing market need for licensed seafood. The MSC model is based on consumers rewarding sustainable fisheries by picking seafood that stems from licensed sustainable fisheries.

Pink shrimp, likewise known as bay or salad shrimp are small (100-140 whole per pound). They are collected using sophisticated trawl approaches. Pink MSC certified shrimp are delivered to coast for cooking, peeling and freezing, resulting in a very fresh item of outstanding quality.

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

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

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 get unique labeling. Pink shrimp, likewise known as bay or salad shrimp are little (100-140 entire per lb).

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