english-10
CLAMS IN SHELL:
Littlenecks/Cherrystones
450 g
12– 14
CRAB:
King Crab, legs/claws
230 g
20 – 22
Soft Shell
8-12 pieces
10 – 12
LOBSTER:
Tails
2 – 4
16 – 18
Split
570 g
18 – 20
Whole, Live
570 g
18 – 20
MUSSELS:
(fresh in shell)
1.4 kg
14 – 16
OYSTERS:
(fresh in shell)
1.4 kg
18 – 20
SCALLOPS (fresh):
Bay (shucked)
450 g
14 – 16
Sea (shucked)
450 g
18 – 20
SHRIMP:
Medium in shell
450 g
12 – 14
Large/Jumbo in shell
450 g
16 – 18
FISH:
Whole
(230 to 340) g
18 – 25
Dressed
(230 to 340) g
18 – 25
Fillets
450 g
18 – 25
Steaks
450 g
20 – 25
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
WEIGHT OR NUMBER OF
PIECES
APPROX. TIME
(Minutes)
