Purchasing and picking Gourmet Seafood - Wild American Shrimp |
Posted: January 20, 2021 |
When choosing products for a seafood banquet, wild caught American shrimp are popular amongst gourmet cooks. Shrimp are not just acknowledged for impressive flavor however 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 cocktail, salads and bisques. They also freeze well and can be purchased in great deals, 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 contain vitamins B3, B6, B12, vitamin D and Omega-3 fats and are sources of tryptophan, minerals, protein and selenium consisting of iron, phosphorus, zinc and copper. American types 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". The number is the average number of specimens per pound. This applies to both heads-off and whole items. Headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Counts for headless item generally vary from 16/20 (large) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound. Wild American shrimp are also a great choice in regards to sustainability. Much 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 standard of quality and consistency. Certified Wild American Shrimp receive special labeling. Participation in the certification program is available to harvesters, processors, suppliers, grocers, sellers and restaurateurs. Another American fishery has actually received worldwide acknowledgment. Oregon's pink shrimp fishery has earned the world's first sustainable shrimp certification under the Marine 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 identifies Oregon's pink shrimp trawl fishery as a well-managed and sustainable fishery. The Marine Stewardship Council accreditation also permits Oregon pink shrimp to be offered using the sought after blue MSC eco-label suggesting a sustainable fishery. The Marine Stewardship Council is a company that works to enhance the health of the world's oceans and to help create a sustainable international seafood market. MSC pursues its mission by certifying fisheries that fulfill its sustainable requirements and establishing market need for certified seafood. The MSC model is based on customers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries. Pink shrimp, also referred to as bay or salad shrimp are small (100-140 entire per lb). They are collected using advanced trawl techniques. Pink MSC certified shrimp are provided to shore for cooking, peeling and freezing, resulting in an extremely fresh item of outstanding quality. The range of high quality, healthy and sustainable American shrimp makes them an outstanding option for seafood lovers. Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes such as scampi. Pacific pink shrimp are even smaller sized, having counts of about 100 to 140 whole shrimp per pound. The Wild American Shrimp Certification Program licenses that warm-water, wild captured shrimp from U.S. seaside waters fulfill a high standard of quality and consistency. Qualified Wild American Shrimp get special labeling. Pink shrimp, likewise known as bay or salad shrimp are small (100-140 entire per pound).
|
||||||||||||||||
|