STEAMING FISH, POULTRY

&PRE-COOKED MEATS

1.The steaming times listed in the Fish Steaming Chart are for fresh or frozen (fully thawed) fish or shellfish. Before steaming, clean and prepare fresh seafood.

2.Use lettuce leaves under fish fillets and fish steaks to catch some of the juice and to make removing the fish easier.

3.Clams, oysters and mussels may open at different times. Check the shells to avoid over-cooking.

4.Marinate fish to impart flavors before cooking. Serve steamed seafood plain or use seasoned butter or margarine, lemon or add your favorite sauces after steaming.

5.Adjust steaming times accordingly to suit your personal taste.

NOTE: Foods that steam in the THIRD (3) or SECOND (2) Basket(s) may require additional cooking time.

FISH STEAMING CHART

Fish/Shellfish

Number of Pieces

Suggested

(approximate)

Cooking Time*

Clams in shell

 

 

littlenecks

6

15 to 20 min.

cherrystones

4

20 to 25 min.

 

 

 

Crab, pre-cooked king crab,

 

 

legs/claws

6

20 to 25 min.

 

 

 

Lobster tails

2

20 to 30 min.

 

 

 

Oysters in shell

6

20 to 25 min.

 

 

 

Scallops

 

 

bay (shucked)

12

15 to 20 min.

sea (shucked)

12

15 to 20 min.

 

 

 

Shrimp, medium, in shell

12

5 to 10 min.

 

 

 

Fish

 

 

whole trout

2 small

15 to 20 min.

fillets

3

15 to 22 min.

steaks

2

20 to 25 min.

 

 

 

*Approximate times are offered as guidelines only. Cooking times may vary.

NOTE: If cooking less than 10 minutes, turn Timer to “10” and then back to desired cooking time.

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