When choosing items for a seafood banquet, wild caught American shrimp are preferred among gourmet cooks. Shrimp are not only known for superb flavour but they can be an important part of a healthy diet.
Wild Yank 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 bought in giant numbers, processed and excess amounts frozen for later meals.
Shrimp are low in fats and calories and have no carbohydrates or trans greasy acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty 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 example, headless shrimp of 16/20 count means there are 16 to 20 headless product per lb. Counts for headless product usually range between 16/20 ( enormous ) to 60/70 ( little ). Pacific pink shrimp are even smaller, having counts of about one hundred to 140 full shrimp per pound.
Wild Yankee shrimp are also a good choice in terms of sustainability. Many of the American fisheries have been known for ethical cropping strategies.
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. Authorized Wild Yank Shrimp receive special labeling. Collaboration in the certification program is available to harvesters, processors, distributors, outlets, greengrocers and restaurateurs.
Another American 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 6, 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 Sea Stewardship Council is an organization that works to boost the fitness 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 authorized seafood. The MSC model relies on customers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, AKA bay or salad shrimp are small (100-140 whole per lb). They are harvested using advanced trawl strategies. Pink MSC certified shrimp are dropped at shore for cooking, peeling and freezing, resulting in an highly fresh product of excellent quality.
The variety of high quality, healthy and sustainable American shrimp makes them a brilliant choice for seafood lovers.
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