Mexican Shrimp Council offers versatility and quality to US chefs
The coalition of importers, producers, and processors who make up the Mexican Shrimp Council (MxSC) are determined to create and maintain a sustainable, high-quality product that highlights the benefits of shrimp from Mexico.
To do this, the group seeks to uphold three core tenets: authenticity, quality, and sustainability. By championing these values, MxSC member companies bring exceptional, healthy, and secure shrimp products from Mexico to the U.S. marketplace – where shrimp is the most consumed seafood species – the council recently told SeafoodSource.
“Producers affiliated with the Mexican Shrimp Council meet strict, self-imposed, industry grading standards, so consumers get high-quality shrimp. That means no matter what variety of shrimp you choose, from aquaculture-raised to wild-caught bay and boat, you know you’re getting the best,” MxSC Chair Juan Alonso Urias Borquez said.
Managed and supported by the National Fisheries Institute, the MxSC is comprised of a growing community of leading shrimp suppliers and organizations, including Aqua Star, Deep Sea Shrimp Importing Co., Delta Blue, Eastern Fish Company, Manta Bay, Meridian Products, Ocean Garden Products Inc., Aquactiva SA de CV, Asociación de Productores Acuícolas del Estado de Sonora (APAES), Inversiones Bacochibampo and National Chamber of Fisheries and Aquaculture Industries (CANAINPESCA).
Available to foodservice operators throughout the U.S., the farmed and wild-caught shrimp products provided by MxSC members boast unique and craveable flavors and textures. Key species from Mexico include farm-raised penaeus vannamei shrimp, penaeus stylirostris wild shrimp, penaeus californiensis, and penaeus vannamei wild shrimp.
“Shrimp provided by members of the Mexican Shrimp Council is a tasty source of protein used by chefs in many of the most prestigious U.S. restaurants. As an ingredient, shrimp from Mexico are incredibly versatile and can be used in hundreds of recipes and presentations. They also easily combine with vegetables and meats to create a countless variety of dishes,” according to Borquez.
Revered by chefs, MxSC wild-caught shrimp packs “sweet, salty, and crisp” flavor notes and sports a “light pink and/or bright orange” hue once cooked, with almost no shrinkage. “The caviar of shrimp,” according to MxSC, these wild products – which are available in very large sizes – are sourced from the waters of the Sea of Cortez and the Pacific Ocean.
MxSC farm-raised shrimp, meanwhile, is “like no other in the world,” the group said, offering a “crisp bite” with a “delicious, sweet flavor.” The products are raised in oceanic ponds along the pristine and clear waters of The Sea of Cortez utilizing non-intensive and sustainable farming techniques, with a commitment to social responsibility.
Whether pond-raised or wild-caught, the quality of Mexican shrimp from MxSC producers “is incredibly high” due to the close proximity to processing and excellent natural conditions, the council noted.
“Shrimp provided by Mexican Shrimp Council members is harvested and/or farmed in accordance with the United States, international standards, and environmental regulations,” MxSC said.
To promote long-term sustainability and socioeconomic balance in the Mexican Pacific and Gulf of California, MxSC producers work collaboratively with non-governmental organizations (NGOs) and Mexican fishers, as well as each other.
“In cooperation with NGOs and Mexican fishermen, Mexican Shrimp Council producers promote sustainability and best practices at Mexican fisheries. Both wild and farmed shrimp are highly regulated and are managed for the long-term. Members of the council are committed to ensuring that the products they provide to consumers are legally-caught and labeled in a transparent manner,” Borquez explained.
Only the members of the Mexican Shrimp Council are granted the council’s exclusive seal, which illustrates this commitment. Shrimp harvested or farmed under the MxSC umbrella and bearing “The World Standard” seal is meticulously traceable down to the specific boat and location of harvest.
“Working in sync with the environment with both farmed and wild ensures shrimp provided by MxSC producers will be available for generations to come,” the group explained.
Moving into 2024, the council said it’s looking to continue raising brand awareness and engaging chefs with its members’ dynamic, sustainable shrimp products. The group is also focused on adding more members to its roster. More information about the council and its members’ shrimp products can be found by visiting the MxSC website or email [email protected].