When choosing items for a seafood feast, wild caught American shrimp are popular amongst premium cooks. Shrimp are not just recognized for impressive taste but they can be a fundamental part of a healthy diet plan.

Wild American shrimp are tasty steamed, boiled, grilled, fried and in dishes such as scampi. They are likewise popular as an appetisers such as shrimp mixed drink, bisques and salads. They likewise freeze well and can be bought in large numbers, processed and excess quantities frozen for later meals.

Shrimp tend to be low in fat and calories and have no carbohydrates or trans fatty acids. They include 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 types 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 uses to both whole and heads-off items. Headless shrimp of 16/20 count suggests there are 16 to 20 headless item per pound. Counts for headless product normally vary from 16/20 (large) to 60/70 (little). Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.

Wild American shrimp are also a great choice in terms of sustainability. Much of the American fisheries have been acknowledged for ethical harvesting techniques.

The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters satisfy a high requirement of quality and consistency. Licensed Wild American Shrimp receive unique labeling. Involvement in the accreditation program is offered to harvesters, processors, suppliers, restaurateurs, retailers and grocers.

Another American fishery has actually gotten worldwide acknowledgment. Oregon's pink shrimp fishery has made the world's very first sustainable shrimp certification under the Marine Stewardship Council (MSC) accreditation program.

The Marine Stewardship Council (MSC), which runs the world's leading independent accreditation 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 well-managed and sustainable fishery. The Marine Stewardship Council certification likewise allows Oregon pink shrimp to be sold utilizing the desired blue MSC eco-label indicating a sustainable fishery.

The Marine Stewardship Council is an organization that works to enhance the health of the world's oceans and to assist create a sustainable international seafood market. MSC pursues its mission by licensing fisheries that satisfy its sustainable standards and establishing market demand for certified seafood. The MSC model is based upon customers rewarding sustainable fisheries by picking seafood that originates from licensed sustainable fisheries.

Pink shrimp, also referred to as bay or salad shrimp are small (100-140 entire per lb). They are collected using sophisticated trawl methods. Pink MSC accredited shrimp are provided to coast for cooking, peeling and freezing, resulting in an exceptionally fresh product of outstanding quality.

The range of high quality, sustainable and healthy American shrimp makes them an exceptional choice for seafood lovers.

Wild American shrimp are tasty steamed, boiled, grilled, fried and in recipes such as scampi. Pacific pink shrimp are even smaller, having counts of about 100 to 140 entire shrimp per pound.

The Wild American Shrimp Certification Program certifies that warm-water, wild captured shrimp from U.S. seaside waters meet a high standard of quality and consistency. Qualified Wild American Shrimp receive unique labeling. Pink shrimp, likewise understood as bay or salad shrimp are little (100-140 whole per pound).

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