When selecting items for a seafood feast, wild caught Yankee shrimp are popular among gourmet cooks. Shrimp are not only known 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 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 giant numbers, processed and excess amounts frozen for later meals.
Shrimp have a tendency to be low fat and calories and have no carbs 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 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 sixteen to twenty headless product per pound. Counts for headless product often range from 16/20 ( huge ) to 60/70 ( tiny ). 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 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, outlets, greengrocers and restaurateurs.
Another American fishery has received world recognition. Oregon’s pink shrimp fishery has earned the planet’s first sustainable shrimp certification under the Marine 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 Sea 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 enhance the fitness 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 requirement for authorized seafood. The MSC model is based on consumers rewarding sustainable fisheries by choosing seafood that originates from certified sustainable fisheries.
Pink shrimp, a. K. A bay or salad shrimp are small (100-140 whole per lb ). They are harvested using advanced trawl techniques. Pink MSC certified shrimp are dropped at shore for cooking, peeling and freezing, resulting in an intensely fresh product of excellent quality.
The variety of high quality, healthy and sustainable Yank shrimp makes them an excellent choice for seafood lovers.
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For more easy to make recipes, visit cooking101.org and also read about recipe for buffalo shrimp.
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