The Real Way To Choose Great WIld American Shrimp
When selecting items for a seafood feast, wild caught Yankee shrimp are preferred among gourmet cooks. Shrimp are not only known for outstanding flavor but they can be an important part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, griddled, fried and in recipes like scampi. They are also popular as an appetizers such as shrimp cocktail, bisques and salads. They also freeze well and can be purchased in massive numbers, processed and excess amounts frozen for later meals.
Shrimp are low in fat and calories and have no carbohydrates or trans fatty 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 of specimens per pound. This applies to both entire and heads-off products. As an instance, headless shrimp of 16/20 count means there are sixteen to 20 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 one hundred to 140 full shrimp per pound.
Wild Yankee shrimp are also a good selection re sustainability. Plenty of the Yankee fisheries have been known for ethical harvesting techniques.
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. Certified Wild Yank Shrimp receive special labeling. Collusion in the certification program is available to harvesters, processors, distributors, outlets, greengrocers and restaurateurs.
Another Yankee fishery has received international recognition. Oregon’s pink shrimp fishery has earned the world’s first sustainable shrimp certification under the Sea Stewardship Council ( MSC ) certification program.
The Sea 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 Marine Stewardship Council certification also allows Oregon pink shrimp to be sold using the coveted blue MSC eco-label indicating a sustainable fishery.
The Marine Stewardship Council is a body that works to boost the fitness of the planet’s seas and to assist in creating a sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market requirement for authorized seafood. The MSC model is predicated on shoppers rewarding sustainable fisheries by choosing seafood that originates from licensed sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are little ( 100-140 full per lb). They are harvested using sophisticated trawl strategies. Pink MSC certified shrimp are dropped at 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 Yank shrimp makes them an excellent choice for seafood lovers.
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If you find this article useful, you should also check out cooking101.org to learn more about some easy techniques of cooking all sorts of quality meals, including how to make shrimp soup.
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