When selecting items for a seafood feast, wild caught Yankee shrimp are preferred among gourmet cooks. Shrimp are not only famed for superb flavour but they can be a crucial part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled, fried and in recipes like scampi. They are popular as an appetizers such as shrimp cocktail, bisques and salads. They also freeze well and can be purchased in giant numbers, processed and excess amounts frozen for later meals.
Shrimp are low 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 is the average number of specimens per lb. This applies to both whole and heads-off products. As an instance, headless shrimp of 16/20 count means there are 16 to 20 headless product per lb. Counts for headless product often range between 16/20 ( enormous ) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of about 100 to 140 full shrimp per pound.
Wild American shrimp are also a good selection re sustainability. Plenty of the Yankee fisheries have been known 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. Participation in the certification program is available to harvesters, processors, distributors, outlets, greengrocers and restaurateurs.
Another Yankee fishery has received global 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 six, 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 organization that works to boost the healthiness 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 relies on consumers rewarding sustainable fisheries by choosing seafood that originates from licensed sustainable fisheries.
Pink shrimp, a. K. A bay or salad shrimp are little ( 100-140 full per lb ). They’re cropped using advanced trawl techniques. Pink MSC authorized shrimp are delivered to shore for cooking, peeling and freezing, leading to an highly fresh product of excellent quality.
The variety of high quality, healthy and sustainable Yank shrimp makes them an excellent choice for seafood lovers.
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What kind of food do you like making? Visit cooking101.org to get some of the simplest recipes you can use for your next meal. Also check out easy buffalo shrimp recipe.
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