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While choosing items to earn a seafood feast, wild caught American shrimp are preferred among gourmet cooks. Shrimp are not only recognized for outstanding flavor but they are often the core part most fantastic diet.

Wild American shrimp are delicious steamed, boiled, grilled, fried in addition to recipes corresponding to scampi. They are also exciting an appetizers akin to shrimp cocktail, bisques and salads. Additionally they freeze well and can be bought in huge numbers, processed and excess amounts frozen for later meals.

Shrimp are typically drop fat and calories and also have no carbohydrates or trans fatty acids. They contain vitamins B3, B6, B12, vitamin D and Omega-3 fatty acids and mostly are resources for tryptophan, selenium, protein vitamins 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 amount is the typical number of specimens per pound. This is the case with both whole and heads-off products. For instance, headless shrimp of 16/20 count means you come across 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 average 100 to 140 whole shrimp per pound.

Wild American shrimp can also be described as a good choice when it comes to sustainability. Many of the American fisheries occur to be recognized for ethical harvesting techniques.

The Wild American Shrimp Certification Program certifies that warm-water, wild caught shrimp from U.S. coastal waters meet the big standard level of quality and consistency. Certified Wild American Shrimp receive special labeling. Participation within the certification program is available for harvesters, processors, distributors, retailers, grocers and restaurateurs.

Another American fishery does get international recognition. Oregon's pink shrimp fishery has earned across the world's first sustainable shrimp certification related to 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 which will serve as a sustainable and well-managed fishery. The Marine Stewardship Council certification also allows Oregon pink shrimp to be sold using coveted blue MSC eco-label indicating a sustainable fishery.

The Marine Stewardship Council is a company that targets the problem to improve your lifestyle of the tank's oceans and to help to create sustainable global seafood market. MSC pursues its mission by certifying fisheries that meet its sustainable standards and developing market necessity for certified seafood. The MSC model is based on consumers rewarding sustainable fisheries by choosing seafood that received from certified sustainable fisheries.

Pink shrimp, also called bay or salad shrimp are small (100-140 whole per lb). They're harvested using advanced trawl methods. Pink MSC certified shrimp are aimed toward shore for producing, peeling and freezing, resulting in an extremely fresh product of wonderful quality.

The variety of top of the range, healthy and sustainable American shrimp makes them a superb choice when it comes to seafood lovers.

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