Rival CKRVSTLM20 manual Fish And Seafood

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.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	15 – 17
Crab
	King Crab, legs/claws	1/2 pound	23 – 25
	Soft Shell	8 – 12 pieces	13 – 15
Lobster
	Tails	2 – 4	19 – 21
	Split	1 to 1-1/4 pounds	21 – 23
	Whole, Live	1 to 1-1/4 pounds	21 – 23
Mussels
	(fresh in shell)	1 pound	17 – 19
Oysters
	(fresh in shell)	3 pounds	21 – 23
Scallops (fresh)
	Bay (shucked)	1 pound	17 – 19
	Sea (shucked)	1 pound	21 – 23
Shrimp
	Medium in shell	1 pound	15 – 17
	Large/Jumbo in shell	1 pound	19 – 21
Fish
	Whole	1/2 to 3/4 pound	21 – 28
	Dressed	1/2 to 3/4 pound	21 – 28
	Fillets	1 pound	21 – 28
	Steaks	1 pound, 1-inch thick	23 – 28

NOTE: times are for reference. Experiment with adjusting steam times to achieve your desired results.

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