Fish & Seafood
?Fish is done cooking when it is opaque and flakes easily with a fork.
?Frozen fish may be steamed without defrosting if separated before steaming and the cooking time is extended. ?Add lemon wedges and herbs to the bowl or basket while steaming to enhance the flavor.
?Steaming times listed in the chart below are approximate. Most fish and seafood cook very quickly. ?Steam in small portions or in amounts specified.
?Clams, Mussels, and Oysters may open at different times; check the shells to avoid overcooking. ?Adjust steaming times accordingly.
FOOD | TYPE | QUANTITY | WATER | STEAMING |
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| LEVEL | TIME |
Fish, Fillets | Sole | ½ lb | Min | 9 – 13 min |
| Cod, Haddock, Trout | ½ lb | Min | 5 – 10 min |
Fish, ¾ inch | Cod, Salmon | 4 steaks | Max | 15 – 18 min |
thick steaks |
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Clams | Fresh | 1 lb | Max | 10 – 20 min |
| Layer shells for maximum steam |
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| flow. Steaming is done when shells |
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| are completely open. |
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Lobster, Tails | Fresh | 1 or 2 tails | Max | 16 – 19 min |
| Meat will be opaque when done. |
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| Cook longer if necessary. |
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Mussels | Fresh | 1 lb | Min | 6 – 12 min |
| Steaming is done when shells |
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| completely open. |
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Oysters | Fresh | 6 | Max | 10 – 16 min |
| Steaming is done when shells |
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| completely open. |
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Scallops | Fresh | ½ lb | Min | 10 – 13 min |
| Stir halfway through steam time. |
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| Meat opaque and flaky when done. |
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Shrimps | Fresh | ½ lb | Max | 10 – 15 min |
| Meat will be opaque when done. |
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| Cook longer if necessary. |
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USDA RECOMMENDED MINIMUM INTERNAL COOKING TEMPERATURES
Note: These are the recommended
internal temperatures of the FOOD.
Minimum Internal Cooking Temperatures as Recommended by the USDA*
IMPORTANT! These are the minimum INTERNAL temperatures that food must reach to be considered safe to eat, no matter how you prepare them. We recommend the following guide lines but personal taste temperatures may be different from the below:
Fresh ground beef, veal, pork | 160ºF / 72ºC |
Beef, veal, Lamb - roast, steaks, chops |
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*Rare | 140ºF / 60ºC |
Medium Rare | 145ºF / 63ºC |
Medium | 160ºF / 72ºC |
Well Done | 170ºF / 77ºC |
Fresh Pork - roast, steaks, chops |
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Medium | 160ºF / 72ºC |
Well Done | 170ºF / 77ºC |
Ham |
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Fresh (Raw) | 160ºF / 72ºC |
Precooked (to reheat) | 140ºF / 60ºC |
Poultry |
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Ground Chicken, Turkey | 165ºF / 74ºC |
Whole Chicken, Turkey | 165ºF / 74ºC |
Breast, Roasts | 165ºF / 74ºC |
Thighs and wings | 165ºF / 74ºC |
Fish - cook until opaque and flakes easily with fork.. | 145ºF / 63ºC |
Stuffing - cooked alone or in bird | 165ºF / 74ºC |
Egg dishes | 160ºF / 72ºC |
Leftovers, Casseroles | 165ºF / 74ºC |
*The USDA does NOT recommend RARE 140ºF as a safe eating | |
temperature. | 1/07 |
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