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The Real Way To Choose Great WIld American Shrimp

Written by food-and-drink on September 7th, 2009

When choosing items for a seafood banquet, wild caught Yankee shrimp are favored among gourmet cooks. Shrimp are not only known for excellent flavour but they can be a crucial part of a healthy diet.

Wild Yankee shrimp are delicious 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 have a tendency to be 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 pound. This is applicable to both whole and heads-off products. As an example, headless shrimp of 16/20 count means there are 16 to twenty headless product per lb. Counts for headless product usually range between 16/20 (large) to 60/70 ( tiny ). Pacific pink shrimp are even smaller, having counts of one hundred to 140 whole shrimp per pound.

Wild Yank shrimp are also a good choice in terms of the Yankee fisheries have been known for ethical cropping strategies.

The Wild American 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. Participation in the certification program is available to harvesters, processors, distributors, shops, greengrocers and restaurateurs.

Another American fishery has received global 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 six, 2007. The action distinguishes Oregon’s pink shrimp trawl fishery as a sustainable and well-managed fishery. The Marine Stewardship Council certification also allows Oregon pink shrimp to be sold using the desirable blue MSC eco-label indicating a sustainable fishery.

The Sea Stewardship Council is an association that works to enhance the health of the world’s oceans and to help create a sustainable world seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market demand for licensed seafood. The MSC model is predicated on customers rewarding sustainable fisheries by choosing 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 techniques. Pink MSC authorized shrimp are delivered to shore for cooking, peeling and freezing, leading to an intensely fresh product of wonderful quality.

The variety of top of the range, healthy and sustainable Yank shrimp makes them an excellent choice for seafood lovers.
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Do you like to cook? If so, visit cooking101.org and get easy recipes you can use everyday to make delicious meals for the entire family and you might also want to take a look at how to make shrimp soup.

Tags: shrimp, shrimp recipe, wild american shrimp