The Real Way To Choose Great WIld American Shrimp

Written by bmlengel on August 8th, 2009

When selecting items for a seafood banquet, wild caught Yankee shrimp are favored among gourmet cooks. Shrimp are not only famed for outstanding flavor 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 also popular as an appetisers such as 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 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 pound. This is applicable to both whole and heads-off products. For instance, headless shrimp of 16/20 count means there are sixteen to 20 headless product per pound. Counts for headless product usually range between 16/20 ( large ) to 60/70 ( little ). Pacific pink shrimp are even smaller, having counts of one hundred to 140 full 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 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 American Shrimp receive special labeling. Collaboration in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurateurs.

Another American fishery has received world recognition. Oregon’s pink shrimp fishery has earned the world’s 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 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 planet’s seas and to help create a sustainable world seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market requirement for licensed seafood. The MSC model relies on consumers rewarding sustainable fisheries by choosing seafood that originates from licensed sustainable fisheries.

Pink shrimp, also known as bay or salad shrimp are little ( 100-140 entire per lb ). They’re cropped using sophisticated trawl strategies. Pink MSC authorized shrimp are delivered to shore for cooking, peeling and freezing, resulting in an intensely fresh product of excellent quality.

The variety of top of the range, healthy and sustainable Yank shrimp makes them a brilliant choice for seafood lovers.
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For more easy to make recipes, visit cooking101.org and also read about shrimp soup.