When picking items for a seafood feast, wild caught American shrimp are preferred among gourmet cooks. Shrimp are not only famed for outstanding flavor but they can be an important part of a healthy diet.

Wild Yank shrimp are tasty 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 massive 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 applies to both entire and heads-off products. For example, headless shrimp of 16/20 count means there are 16 to twenty headless product per pound. Counts for headless product often range between 16/20 (large) to 60/70 ( tiny ). Pacific pink shrimp are even smaller, having counts of about 100 to 140 whole shrimp per pound.

Wild Yankee shrimp are also a good selection re sustainability. Plenty of the Yankee fisheries have been known 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 Yank Shrimp receive special labeling. Collaboration in the certification program is available to harvesters, processors, distributors, shops, greengrocers and restaurateurs.

Another Yankee 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 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 Sea 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 a body that works to boost 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 demand for certified seafood. The MSC model relies on consumers rewarding sustainable fisheries by selecting seafood that originates from certified sustainable fisheries.

Pink shrimp, also known as bay or salad shrimp are little ( 100-140 entire per lb ). They’re cropped using sophisticated trawl methods. Pink MSC certified shrimp are dropped at shore for cooking, peeling and freezing, leading to 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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