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FISH AND SEAFOOD
The steaming time listed in the chart is for fresh, or frozen and fully thawed seafood and fish. Before steaming, scale and prepare fresh seafood and fish.
Most fish and seafood cook very quickly. Steam in small portions or in amounts as specified.
Clams, oysters and mussels may open at different time. Check the shells to avoid overcooking.
Adjust steaming time accordingly.
Variety
Clams in shell
- Littlenecks/Cherrystones
Crab
- King Crab, legs/claws
- 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
MEAT
Variety
Beef
- Chuck
- Hamburger
- Meatballs
Weight/Or Pieces
1 pound
/2 pound
1
8-12 pcs.
2-4
1-1 1/4 pounds
1-1 1/4 pounds
1 pound
3 pound
1 pound
1 pound
1 pound
1 pound
1/2 to 3/4 pound
1/2 to 3/4 pound
1 pound
1 pound, 1 "thick
Weight/Or Pieces
1 pound
1 pound
1 pound
11
Approx. Time (Minute)
10-12
20-22
8-10
16-18
18-20
18-20
14-16
18-20
14-16
18-20
10-12
16-18
10-12
10-12
10-12
16-18
Approx. Time (Minute)
28-30
16-18
22-24
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