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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.
20-22
Variety
Weight/Or Pieces
Approx. Time (Minute)
Clams in shell
- Littlenecks/Cherrystones
1 pound
10-12
Crab
- King Crab, legs/claws
- Soft Shell
1/2 pound
8-12 pcs.
8-10
Lobster
- Tails
- Split
- Whole, Live
2-4
1-1 1/4 pounds
1-1 1/4 pounds
16-18
18-20
18-20
Mussels (fresh in shell)
1 pound
14-16
Oysters (fresh in shell)
3 pound
18-20
Scallops (fresh)
- Bay (shucked)
1 pound
14-16
- Sea (shucked)
1 pound
18-20
Shrimp
- Medium in shell
- Large/Jumbo in shell
1 pound
1 pound
1/2 to 3/4 pound
1/2 to 3/4 pound
10-12
16-18
Fish
- Whole
- Dressed
- Fillets
- Steaks
1 pound
1 pound, 1 "thick
10-12
10-12
10-12
16-18
MEAT
28-30
16-18
Variety
Weight/Or Pieces
Approx. Time (Minute)
Beef
- Chuck
- Hamburger
- Meatballs
1 pound
1 pound
1 pound
22-24
11