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Fish and Seafood
1. The steaming times listed in the chart are for fresh, frozen or fully thawed
seafood and fish. Before steaming, clean and prepare fresh seafood and fish.
2. Most fish and seafood cook very quickly. Steam in small portions
or in amounts as specified.
3. Clams, oysters and mussels may open at different times. Check the shells to
avoid overcooking.
4. You may steam fish fillets in the RICE BOWL. Serve steamed seafood and fish
plain or use seasoned butter or margarine, lemon or favorite sauces.
5. Adjust steaming times accordingly.
V
ARIETY
Clams in Shell
Littlenecks/Cherrystones
Crab
King Crab, legs/claws
Soft Shell
Lobster
Tails
Split
Whole, Live
Mussels
(fresh in shell)
Oysters
(fresh in shell)
Scallops(fresh)
Bay (shucked)
Sea (shucked)
Shrimp
Medium in shell
Large/Jumbo in shell
Fish
Whole
Dressed
Fillets
Steaks
W
EIGHT OR
N
P
UMBER OF
IECES
1 pound
1/2 pound
8 – 12 pieces
2 – 4
1 to 1-1/4 pounds
1 to 1-1/4 pounds
1 pound
3 pounds
1 pound
1 pound
1 pound
1 pound
1/2 to 3/4 pound
1/2 to 3/4 pound
1 pound
1 pound, 1-inch thick
A
. T
PPROX
IME
(M
)
INUTES
12 – 14
20 – 22
10 – 12
16 – 18
18 – 20
18 – 20
14 – 16
18 – 20
14 – 16
18 – 20
12 – 14
16 – 18
18 – 25
18 – 25
18 – 25
20 – 25
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