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FISH AND SEAFOOD
- Fish is done cooking when it is opaque and flakes easily with a fork.
- Frozen fish may be steamed without defrosting if separated before steaming and the cooking
time is extended.
- Add lemon wedges and herbs while steaming to improve flavour.
FOOD TYPE QUANTITY WATER
LEVEL
STEAMING
TIME
Fish, Fillets Sole
Cod, Haddock, Trout
½ lb
½ lb
Min
Min
9 – 13 min
5 – 10 min
Fish, ¾ inch
thick steaks
Cod, Salmon 4 steaks Max 15 – 18 min
Clams Fresh
Layer shells for maximum steam
flow. Steaming is done when shells
are completely open.
1 lb Max 10 – 20 min
Lobster, Tails Fresh
Meat will be opaque when done.
Cook longer if necessary.
1 or 2 tails Max 16 – 19 min
Mussels Fresh
Steaming is done when shells
completely open.
1 lb Min 6 – 12 min
Oysters Fresh
Steaming is done when shells
completely open.
6 Max 10 16 min
Scallops Fresh
Stir halfway through steam time.
Meat opaque and flaky when done.
½ lb Min 10 – 13 min
Shrimps Fresh
Meat will be opaque when done.
Cook longer if necessary.
½ lb Max 10 – 15 min
7


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