Choosing And Buying Gourmet Seafood Wild American Shrimp

Choosing And Buying Gourmet Seafood Wild American Shrimp



Choosing and Buying Gourmet Seafood Wild American Shrimp
When selecting items for a​ seafood feast, wild caught American shrimp are popular among gourmet cooks. Shrimp are not only recognized for outstanding flavor but they can be an important part of​ a​ healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in​ recipes such as​ scampi. They are also popular as​ an appetizers such as​ shrimp cocktail, bisques and salads. They also freeze well and can be purchased 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 contain vitamins B3, B6, B12, vitamin D and Omega3 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 is​ the average number of​ specimens per pound. This applies to​ both whole and headsoff products. For example, headless shrimp of​ 16/20 count means there are 16 to​ 20 headless product per pound. Counts for headless product typically range 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​ good choice in​ terms of​ sustainability. Many of​ the American fisheries have been recognized for ethical harvesting techniques.
The Wild American Shrimp Certification Program certifies that warmwater, wild caught shrimp from U. S. coastal waters meet a​ high standard of​ quality and consistency. Certified Wild American Shrimp receive special labeling. Participation in​ the certification program is​ available to​ harvesters, processors, distributors, retailers, grocers and restaurateurs.
Another American fishery has received international recognition. Oregons pink shrimp fishery has earned the worlds 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, 2018. The action distinguishes Oregon’s pink shrimp trawl fishery as​ a​ sustainable and wellmanaged fishery. The Marine Stewardship Council certification also allows Oregon pink shrimp to​ be sold using the coveted blue MSC ecolabel 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 certifying fisheries that meet its sustainable standards and developing market demand for certified seafood. The MSC model is​ based on consumers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as​ bay or​ salad shrimp are small 100140 whole per lb. They are harvested using advanced trawl methods. Pink MSC certified shrimp are delivered to​ shore for cooking, peeling and freezing, resulting in​ an extremely fresh product of​ excellent quality.
The variety of​ high quality, healthy and sustainable American shrimp makes them an excellent choice for seafood lovers.




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