When choosing items for a seafood feast, wild caught American shrimp are favored among gourmet cooks. Shrimp are not only famed for outstanding flavor but they can be a vital part of a healthy diet.
Wild Yank shrimp are delicious steamed, boiled, griddled, fried and in recipes such as scampi. They are also popular as an appetisers such as shrimp cocktail, bisques and salads. They also freeze well and can be bought in giant numbers, processed and excess amounts frozen for later meals.
Shrimp have a tendency 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 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 is applicable to both entire and heads-off products. For instance, headless shrimp of 16/20 count means there are sixteen to twenty headless product per lb. Counts for headless product usually range from 16/20 (large) to 60/70 (small). Pacific pink shrimp are even smaller, having counts of one hundred to 140 whole shrimp per pound.
Wild Yankee shrimp are also a good selection re sustainability. Lots 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. Authorized Wild American Shrimp receive special labeling. Collaboration in the certification program is available to harvesters, processors, distributors, outlets, 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 planet’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 improve the fitness 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 certificated seafood. The MSC model is predicated on shoppers rewarding sustainable fisheries by choosing seafood that originates from certified 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 authorized shrimp are delivered to shore for cooking, peeling and freezing, leading to an intensely fresh product of excellent quality.
The variety of top of the range, healthy and sustainable American shrimp makes them an excellent choice for seafood lovers.
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