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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. 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.
vARIETy
CLAMS IN SHELL:
Littlenecks/Cherrystones
CRAB:
King Crab, legs/clasws
Soft Shell
LOBSTER:
Tails
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
Fillets
Steaks
wHEIGHT OR NUmBER OF
PIECES
450 g / 1 pound
230 g / 1/2 pound
8-12 pieces
2 – 4
570 g / 1 - 1/4 pounds
570 g / 1 - 1/4 pounds
1.4 kg
1.4 kg
450 g / 1 pound
450 g / 1 pound
450 g / 1 pound
450 g / 1 pound
(230 to 340) g / 1/2 to 3/4 pound
(230 to 340) g
450 g / 1 pound
450 g / 1 pound
English-10
APPROx. TImE
(Minutes)
12– 14
20 – 22
10 – 12
16 – 18
18 – 20
18 – 20
14 – 16
18 – 20
14 – 16
18 – 20
12 – 14
16 – 18
18 – 25
18 – 25
18 – 25
20 – 25
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