Choosing And Buying Gourmet Seafood - Wild
American Shrimp
Author: John C. Banks
When selecting items for a seafood feast, wild caught American
shrimp are popular among gourmet cooks. Shrimp are not only
recognized for outstanding flavor but they can be an important
part of a healthy diet.
Wild American shrimp are delicious steamed, boiled, grilled,
fried and in recipes such as scampi. They are also popular as an
appetizers such as shrimp cocktail, bisques and salads. They
also freeze well and can be purchased in large numbers,
processed and excess amounts frozen for later meals.
Shrimp tend to be low in fat and calories and have no
carbohydrates or trans fatty acids. They contain 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 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 applies to both whole and heads-off
products. For example, headless shrimp of 16/20 count means
there are 16 to 20 headless product per pound. Counts for
headless product typically range from 16/20 (large) to 60/70
(small). Pacific pink shrimp are even smaller, having counts of
about 100 to 140 whole shrimp per pound.
Wild American shrimp are also a good choice in terms of
sustainability. Many of the American fisheries have been
recognized for ethical harvesting techniques.
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. Certified Wild
American Shrimp receive special labeling. Participation in the
certification program is available to harvesters, processors,
distributors, retailers, grocers 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 Marine
Stewardship Council (MSC) certification program.
The Marine 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 6,
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 Marine Stewardship Council is an organization that works to
improve the health 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 certified seafood. The MSC model is
based on consumers rewarding sustainable fisheries by choosing
seafood that originates from certified sustainable fisheries.
Pink shrimp, also known as bay or salad shrimp are small
(100-140 whole per lb). They are harvested using advanced trawl
methods. Pink MSC certified shrimp are delivered to shore for
cooking, peeling and freezing, resulting in an extremely fresh
product of excellent quality.
The variety of high quality, healthy and sustainable American
shrimp makes them an excellent choice for seafood lovers.
About The Author: The author maintains seafood related websites
including http://www.fresh-seafood.net,
http://www.commercial-fishing
http://www.chincoteague-island
