- 250-350 count per pound
- Individually quick-frozen in resealable bags
- Certified sustainably harvested
Fully cleaned and cooked — just thaw and serve!
Petite wild Oregon Pink Shrimp are renowned for their sweet, delicate flavor and firm texture.
Their small size and fully cleaned, cooked preparation makes them ideal for salads, pasta, sauces, casseroles, chowders, and ceviche.
Pink Oregon Shrimp — sparkling, pure, and sustainable
Ninety percent of shrimp eaten in this country are farm-raised, most from countries where environmental standards are less stringent.
Seafood monitoring groups like the Monterey Bay Aquarium say that some foreign shrimp farms do serious damage to key marine habitats. And the harvesting techniques employed by some wild shrimp fisheries harm other sea creatures, including turtles.
The State of Oregon limits shrimp permits, closes the season during the stock's reproductive period, and requires use of "by-catch" reduction devices.
These practices led the Marine Stewardship Council to certify the Oregon Pink Shrimp fishery certification as fully sustainable.
| | |
Storage
Keep frozen at or below 0° F (-18° C). Held under these conditions the Oregon Pink Shrimp should retain their quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Nutrition
Facts
Oregon Pink Shrimp (cooked)
Serving Size 3 oz cooked (85g)
Number of servings: About 1/2 cup
|
| Amount Per Serving |
| Calories 80 |
Calories from Fat 10 |
|
|
| |
% Daily
Value* |
| Total
Fat 1 |
2% |
| Saturated
Fat 0 |
|
| Trans
Fat 0 |
|
| Cholesterol 165mg |
55% |
| Sodium 190mg |
8% |
| Total
Carbohydrate 0 |
|
| Dietary
Fiber 0 |
|
| Sugars 0 |
|
| Protein 18g |
|
|
| 360mg EPA + DHA per serving |
| * Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs. |
Oregon Pink Shrimp (Cooked), salt
