How To Choose Gourmet American Shrimp

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

Wild Yankee shrimp are delicious steamed, boiled, griddled, fried and in recipes like scampi. they are popular as an appetisers like shrimp cocktail, bisques and salads. They also freeze well and can be bought in large numbers, processed and excess amounts frozen for later meals.

Shrimp are low in fat and calories and have no carbohydrates or trans greasy 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 whole and heads-off products. For instance, headless shrimp of 16/20 count means there are 16 to 20 headless product per lb. Counts for headless product typically range from 16/20 ( huge ) to 60/70 ( little ). Pacific pink shrimp are even smaller, having counts of about 100 to 140 full shrimp per pound.

Wild American shrimp are also a good choice in terms of the Yankee fisheries have been recognized 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. Licensed Wild Yank Shrimp receive special labeling. Collusion in the certification program is available to harvesters, processors, distributors, shops, greengrocers and restaurateurs.

Another American fishery has received world recognition. Oregon’s pink shrimp fishery has earned the first sustainable shrimp certification under the Sea Stewardship Council ( MSC ) certification program.

The Marine 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 coveted blue MSC eco-label indicating a sustainable fishery.

The Sea Stewardship Council is a body that works to enhance the healthiness of the planet’s seas 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 requirement for authorized 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 full per lb). They are harvested using advanced trawl methods. Pink MSC certified shrimp are dropped at shore for cooking, peeling and freezing, resulting in 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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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 shrimp soup.