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.
W
EIGHT OR
A
PPROX
. T
IME
V
ARIETY
N
UMBER OF
P
IECES
(M
INUTES
)
Clams in Shell
Littlenecks/Cherrystones
1 pound
12 – 14
Crab
King Crab, legs/claws
1/2 pound
20 – 22
Soft Shell
8 – 12 pieces
10 – 12
Lobster
Tails
2 – 4
16 – 18
Split
1 to 1-1/4 pounds
18 – 20
Whole, Live
1 to 1-1/4 pounds
18 – 20
Mussels
(fresh in shell)
1 pound
14 – 16
Oysters
(fresh in shell)
3 pounds
18 – 20
Scallops(fresh)
Bay (shucked)
1 pound
14 – 16
Sea (shucked)
1 pound
18 – 20
Shrimp
Medium in shell
1 pound
12 – 14
Large/Jumbo in shell
1 pound
16 – 18
Fish
Whole
1/2 to 3/4 pound
18 – 25
Dressed
1/2 to 3/4 pound
18 – 25
Fillets
1 pound
18 – 25
Steaks
1 pound, 1-inch thick
20 – 25
