17
1. The steaming times listed in the FISH STEAMING CHART are for
fresh or frozen (fully thawed) sh or shellsh. Before steaming,
clean and prepare fresh seafood.
2 . Use lettuce leaves under sh llets and sh steaks to catch some
of the juice and to make removing the sh easier.
3. Clams, oysters and mussels may open at different times. Check
the shells to avoid over-cooking.
4. Marinate sh to impart avors before cooking. Serve steamed
seafood plain or use seasoned butter or margarine, lemon or add
your favorite sauces after steaming.
5. Adjust steaming times accordingly to suit your personal taste.
nOTe: Foods that steam in the THIRD (III) or SECOND (II) Basket(s)
may require additional cooking time.
fiSH / SHellfiSH STeaming CHarT
Clams in shell, littlenecks
Cherrystones
6
4
15 to 20 min.
20 to 25 min.
Crab, pre-cooked king crab,
legs/claws
6 20 to 25 min.
Lobster tails 2 20 to 30 min.
Oysters in shell 6 20 to 25 min.
Scallops, bay (shucked)
Sea (shucked)
12
12
15 to 20 min.
15 to 20 min.
Shrimp, medium, in shell 12 5 to 10 min.
Fish, whole trout
Fillets
Steaks
2 small
3
2
15 to 20 min.
15 to 22 min.
20 to 25 min.
*Approximate times are offered as guidelines only. Cooking times may vary.
To Next Page
Loading...
Need help?
General