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RECIPES
FISH AND SEAFOOD
1. The steaming times listed in the chart are for fresh or frozen and 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 using plain or seasoned butter or margarine, lemon or favorite
sauces.
5. Adjust steaming times accordingly.
Variety
Clams in shell
• littlenecks/cherrystones
Crab
• King Crab, legs/claws
• Soft Shell
Lobster
• Tail
• 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
• Filets
• Steaks
Weight/or
Number of Pieces
1 pound
1
pound
8-12 pcs
2-4
1/4
1 - 1
pounds
1/4
1 - 1
pounds
1 pound
3 pounds
1 pound
3 pounds
1 pound
1 pound
1/2
1/2
to
pound
1/2
1/2
to
pound
1 pound
1/4
inch thick
11
Approx. Time
(Minutes)
10-12
20-22
8-10
16-18
18-20
18-20
14-16
18-20
14-16
18-20
10-12
16-18
10-12
12-15
12-18
10-12
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