For most of us, mid-April stands for one thing… Taxes. Invariably, we as consumers look for ways to be more prudent with our dollars regardless if you get a refund or you if have to dig a little deeper into the wallet. Fortunately for us in the seafood industry, April brings the start of many different wild species, including Fresh Cold-Water Oregon Shrimp (aka – pink shrimp, salad shrimp, bay shrimp). Oregon Pink Shrimp offers the total package for value conscience consumers, those concerned about the environment, discerning chefs and those looking for healthy seafood options.
Oregon Shrimp comes cooked ready to eat and makes a great addition to any menu. Oregon shrimp is great health option with low saturated fat. It is also a good source of Niacin, Iron, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12 and Selenium.
Oregon Shrimp is also fantastic local and sustainable product with the majority of the harvests taking placed on the Washington and Oregon coasts. Oregon Shrimp is recognized internationally by the Marine Stewardship Council as well managed fishery that has minimal by-catch.