Learn How To Choose Delicious Shrimp
When choosing items for a seafood feast, wild caught Yankee shrimp are preferred among gourmet cooks. Shrimp are not only recognized for excellent flavour but they can be a crucial part of a healthy diet.
Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes like scampi. they are favored as an appetisers like shrimp cocktail, bisques and salads. They also freeze well and can be purchased in enormous numbers, processed and excess amounts frozen for later meals.
Shrimp tend to be low in fats and calories and have no carbohydrates or trans fatty 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 is the average number of specimens per pound. This applies to both entire and heads-off products. As an example, headless shrimp of 16/20 count means there are sixteen to 20 headless product per lb. Counts for headless product often range between 16/20 ( huge ) to 60/70 ( little ). Pacific pink shrimp are even smaller, having counts of one hundred to 140 whole shrimp per pound.
Wild American shrimp are also a good selection re sustainability. Lots of sustainability. Many of the American fisheries have been recognized for ethical cropping strategies.
The Wild Yankee 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. Collusion in the certification program is available to harvesters, processors, distributors, shops, greengrocers and restaurateurs.
Another American 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 Sea Stewardship Council certification also permits Oregon pink shrimp to be sold using the coveted blue MSC eco-label indicating a sustainable fishery.
The Sea Stewardship Council is a body that works to boost the fitness of the planet’s seas and to assist in creating a sustainable world 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 selecting seafood that originates from certified sustainable fisheries.
Pink shrimp, often referred to as bay or salad shrimp are little ( 100-140 entire 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 wonderful quality.
The variety of top of the range, healthy and sustainable American shrimp makes them a brilliant choice for seafood lovers.
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If you enjoy cooking and making food, visit cooking101.org for more recipe and guides on how to cook quality meals. Along the way, you might want to check out buffalo shrimp.
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