English-10
CLAMS IN SHELL:
Littlenecks/Cherrystones
450 g / 1 pound
12– 14
CRAB:
King Crab, legs/clasws
230 g / 1/2 pound
20 – 22
Soft Shell
8-12 pieces
10 – 12
LOBSTER:
Tails
2 – 4
16 – 18
Split
570 g / 1 - 1/4 pounds
18 – 20
Whole, Live
570 g / 1 - 1/4 pounds
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 / 1 pound
14 – 16
Sea (shucked)
450 g / 1 pound
18 – 20
SHRIMP:
Medium in shell
450 g / 1 pound
12 – 14
Large/Jumbo in shell
450 g / 1 pound
16 – 18
FISH:
Whole
(230 to 340) g / 1/2 to 3/4 pound
18 – 25
Dressed
(230 to 340) g
18 – 25
Fillets
450 g / 1 pound
18 – 25
Steaks
450 g / 1 pound
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
wHEIGHT OR NUmBER OF
PIECES
APPROx. TImE
(Minutes)
