When picking items for a seafood feast, wild caught Yankee shrimp are preferred among gourmet cooks. Shrimp are not only famed for outstanding flavor but they can be a vital part of a healthy diet.
Wild Yankee shrimp are delicious steamed, boiled, griddled, 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 giant numbers, processed and excess amounts frozen for later meals.
Shrimp have a tendency to be low in fat and calories and have no carbs 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 lb. This is applicable to both whole and heads-off products. As an instance, headless shrimp of 16/20 count means there are sixteen to twenty headless product per pound. Counts for headless product often range from 16/20 (large) to 60/70 (small). 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 sustainability. Many of the American fisheries have been recognized for ethical cropping strategies.
The Wild Yankee 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 American Shrimp receive special labeling. Collusion in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurateurs.
Another Yankee fishery has received international recognition. Oregon’s pink shrimp fishery has earned the planet’s 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 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 a body that works to boost the fitness of the world’s oceans and to assist in creating a sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market requirement for certificated seafood. The MSC model is predicated on customers rewarding sustainable fisheries by choosing seafood that originates from licensed 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 authorized shrimp are delivered to shore for cooking, peeling and freezing, resulting in an intensely fresh product of wonderful quality.
The variety of high quality, healthy and sustainable Yank shrimp makes them a brilliant choice for seafood lovers.
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If you find this article useful, you should also check out cooking101.org to learn more about some easy techniques of cooking all sorts of quality meals, including how to make shrimp soup.
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