Fish and Seafoodfish / 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.

 

Weight or

Approx. Time

Variety

Number of Pieces

(Minutes)

Clams in Shell

 

 

Littlenecks/Cherrystones

1 pound

12 – 14

Crab

 

 

King Crab, legs/claws

1/2 pound

20 – 22

Soft Shell

8 – 12 pieces

10 – 12

Lobster

 

 

Tails

2 – 4

16 – 18

Split

1 to 1-1/4 pounds

18 – 20

Whole, Live

1 to 1-1/4 pounds

18 – 20

Mussels

 

 

(fresh in shell)

1 pound

14 – 16

Oysters

 

 

(fresh in shell)

3 pounds

18 – 20

Scallops(fresh)

 

 

Bay (shucked)

1 pound

14 – 16

Sea (shucked)

1 pound

18 – 20

Shrimp

 

 

Medium in shell

1 pound

12 – 14

Large/Jumbo in shell

1 pound

16 – 18

Fish

 

 

Whole

1/2 to 3/4 pound

18 – 25

Dressed

1/2 to 3/4 pound

18 – 25

Fillets

1 pound

18 – 25

Steaks

1 pound, 1-inch thick

20 – 25

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Oster 5712 manual Fish and Seafoodfish / seafood

5712 specifications

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