Learn About Best Aquaculture Practices- BAP-Certified Seafood and Try a BAP Shrimp Thai Noodle Salad Recipe
Best Aquaculture Practices BAP-certified seafood provides delicious sustainability to any recipe. Aquaculture is also known as fish farming. With the world’s growing population, aquaculture can provide a consistent source of protein. Certifying seafood from aquaculture practices ensures that the seafood is produced in the most ethically responsible way.
I had the pleasure of trying an amazing recipe from the BAP website, BAP Shrimp Thai Noodle Salad. It was yummy and fun to make, but best of all, I felt good that I was using shrimp that proudly wore the BAP label right on the package.
Best Aquaculture Practices
What is BAP certification, and why should we pay attention to it?
As the world population grows, we cannot ignore the fact that our fisheries have been overfished, and we need to figure something out. Safe, responsible, and ethical farm-raised seafood seems to be a solution. That is where the Global Seafood Alliance has stepped in. The non-profit aims to hold the aquaculture industry accountable to sustainable and ethical practices with its Best Aquaculture Practices (BAP) certification. This certification system covers every aspect of the aquaculture production chain to ensure that consumers can trust that they are purchasing seafood that meets the highest standards for individual health and planetary well-being. From the hatcheries to the farms to the feed all the way to the processing plants, BAP standards are maintained with traceability at every step.
The certification takes into account four pillars of responsibility:
- Environmental Responsibility
- Animal Health and Welfare
- Food Safety
- Social Accountability
Where can I find BAP-certified seafood?
Finding BAP-certified seafood is easier than you thought! Major retailers across the country carry a variety of BAP seafood; all you have to do is look for the BAP certification logo on the bag. I found the shrimp for my recipe at Winco, but for a full list of participating retailers, click here. You are choosing seafood with standards by supporting retailers who carry BAP-certified seafood. Global Seafood Alliance’s commitment to ethically sourced seafood has already had a major global impact. They have improved production in the farmed seafood industry in 39 countries and have created 300K+ jobs at certified facilities. Best of all, they have provided delicious sustainability with over 23 billion BAP-certified seafood meals worldwide!
Delicious Sustainability: BAP Shrimp in a Thai Noodle Salad
The easy-to-navigate BAP website has a wonderful variety of recipes, allowing the home cook to offer delicious sustainability to his/her family. I chose to make the BAP Shrimp in a Thai Noodle Salad recipe.
Of course, the recipe included BAP-certified frozen shrimp that I bought at my local WinCo here in Boise, Idaho. WinCo offered many BAP-certified seafood choices, which made me happy to shop there. When I opened the bag of shrimp, I was pleased with the consistency of the size and color of the shrimp. Once the recipe was completed and I tasted the shrimp, I knew that BAP certification equals quality.
I love to cook, and while following recipes is fun, I like to put my own spin on recipes.
- I added chopped-up water chestnuts and red bell peppers for a little crunch.
- I also used organic baby red butter lettuce instead of curly leaf lettuce, which the recipe called for.
- I also could not find Thai chiles in my store, so I used Serrano peppers.
- Mango is not in season where I live, so I bought frozen mangos, and it worked out just fine, although I am sure that fresh mangos would be better!
The recipe was fairly simple. Most of the ingredients get mixed together to form the salad dressing. Combining spicy peppers, sweet sugar, tangy limes, and salty fish sauce created a well-balanced dressing.
The BAP-certified shrimp are cooked quickly in boiling water and then submerged in an ice bath to stop the cooking. They turned out perfectly!
An interesting step in this recipe is to cook the rice noodles in the water that was used to cook the shrimp. I never would have thought of this, but it makes sense to get the shrimp flavor throughout the salad by cooking the noodles in the shrimp water. The noodles can absorb some of the shrimp water, creating a salad with more depth of flavor.
The finished salad was amazing! It had the perfect amount of seafood flavor, luscious noodles, crunchy peanuts, and spicy dressing. The salad also was so colorful! I shared it with my family, and it was a huge hit. Achieving delicious sustainability is easy to do with BAP-certified seafood and their interesting recipes.
If you want to try any of the BAP seafood recipes, visit their recipe page. They truly have something for everyone who wants delicious sustainability in their home. The Global Seafood Alliance makes feeling good about what you are feeding your family easy. Keeping fish in our future is achievable with BAP-certified seafood.
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Print the Recipe!
Thai Noodle Salad with Shrimp
Ingredients
- 2 tablespoons fish sauce
- 1 Serrano pepper, finely chopped
- 1 chopped red bell pepper
- 1 small garlic clove, minced
- 1 lime
- ¼ cup sugar
- 1/2 cup coconut water
- 1-1/2 pounds large shrimp, shelled
- 8 oz. thin dried rice noodles
- Baby red butter lettuce, washed
- 1 large mango, peeled and cubed (we used frozen)
- i can of water chesnuts
- Chopped peanuts
- Mint leaves
- Cilantro leaves
Instructions
Combine the fish sauce, Water chestnuts, red bell peppers, serrano pepper, garlic, and the zest of the lime in a bowl.
Squeeze all the juice of the lime into the mixture and add the sugar and coconut water. Whisk until sugar dissolves and set aside.
Bring a large pot of salted water to a boil and add the shrimp. Turn off the heat and let stand 2-3 minutes or until the shrimp are just cooked through.
Remove with a slotted spoon to a bowl filled with ice water and let chill. Drain the shrimp well.
Meanwhile, bring the pot of water to a boil again and add the rice noodles. Turn off the heat and let stand 3-6 minutes or until softened.
Drain in a colander and rinse with cold water.
Drain well and toss with a few tablespoons of the fish sauce dressing.
To serve, line 4 plates or shallow bowls with the lettuce.
Divide the noodles between the plates and top with the mango and shrimp.
Sprinkle with peanuts, mint, and cilantro leaves and serve with the fish sauce dressing.
Notes
Recipe adapted from Best Aquatic Practices