Oster 5711 - COOKING GUIDE: FISH AND SEAFOOD; Fish and Seafood Preparation and Steaming

English-10
CLAMS IN SHELL:
Littlenecks/Cherrystones 450 g / 1 pound 12– 14
CRAB:
King Crab, legs/clasws 230 g / 1/2 pound 20 – 22
Soft Shell 8-12 pieces 10 – 12
LOBSTER:
Tails 2 – 4 16 – 18
Split 570 g / 1 - 1/4 pounds 18 – 20
Whole, Live 570 g / 1 - 1/4 pounds 18 – 20
MUSSELS:
(fresh in shell) 1.4 kg 14 – 16
OYSTERS:
(fresh in shell) 1.4 kg 18 – 20
SCALLOPS (fresh):
Bay (shucked) 450 g / 1 pound 14 – 16
Sea (shucked) 450 g / 1 pound 18 – 20
SHRIMP:
Medium in shell 450 g / 1 pound 12 – 14
Large/Jumbo in shell 450 g / 1 pound 16 – 18
FISH:
Whole (230 to 340) g / 1/2 to 3/4 pound 18 – 25
Dressed (230 to 340) g 18 – 25
Fillets 450 g / 1 pound 18 – 25
Steaks 450 g / 1 pound 20 – 25
FISH AND SEAFOOD:
1. The steaming times listed in the chart are for fresh, frozen or fully thawed seafood and
sh. Before steaming, clean and prepare fresh seafood and sh.
2. Most sh and seafood cook very quickly. Steam in small portions or in amounts as
specied.
3. Clams, oysters and mussels may open at different times. Check the shells to avoid
overcooking.
4. You may steam sh llets in the RICE BOWL. Serve steamed seafood and sh plain or
use seasoned butter or margarine, lemon or favorite sauces.
5. Adjust steaming times accordingly.
VARIETY
WHEIGHT OR NUMBER OF
PIECES
APPROX. TIME
(Minutes)