Great Simple Guide On Picking American WIld Shrimp

When selecting 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, 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 are low in fat and calories and have no carbs 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 lb. This applies to both entire and heads-off products. As an 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 ( large ) to 60/70 ( little ). Pacific pink shrimp are even smaller, having counts of approximately a hundred to 140 full shrimp per pound.

Wild Yankee shrimp are also a good choice in terms of the Yankee 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. Certified Wild American Shrimp receive special labeling. Collaboration 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 first sustainable shrimp certification under the Marine 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 permits Oregon pink shrimp to be sold using the coveted blue MSC eco-label indicating a sustainable fishery.

The Sea Stewardship Council is an association that works to boost the healthiness of the world's oceans 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 certificated seafood. The MSC model is based on shoppers rewarding sustainable fisheries by choosing seafood that originates from licensed 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 techniques. Pink MSC certified shrimp are delivered to shore for cooking, peeling and freezing, resulting in an highly fresh product of wonderful quality.

The variety of high quality, healthy and sustainable Yank shrimp makes them a brilliant choice for seafood lovers.
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To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at bbq shrimp.