Fish & Seafood « Back

• Always fill reservoir to at least minimum level before connecting to power supply.

• Before steaming, clean and prepare fresh seafood and fish.

• Poach fish in Rice Bowl using water, broth or favorite seasoning.

• Fish is steamed to perfection if it flakes easily and becomes opaque.

• Most fish and seafood cook quickly. Steam in small amounts.

• Mussels, Clams and Oysters may open at different times. Check shells to void over-cooking.

• Adjust steam times according to your preferences.


Fish / Seafood Amount/Weight Cooking Time (minutes)
Clams, in shell 3/4 lb. 12 - 15
Crab:
- King crab, Legs
- Soft shell
1/2 lb.
5 to 8 pieces
20 - 22
10 - 12
Fish:
- Dressed
- Fillets
- Steaks
- Whole
1/2 to 3/4 lb.
1 lb.
1 lb.; 1 inch thick
1/2 to 3/4 lb.
20 - 25
15 - 20
20 - 25
20 - 25
Lobster:
- Split
- Tails
- Whole
1 lb.
2 to 4 pieces
1 to 1-1/4 lb.
20 - 25
15 - 20
20 - 25
Mussels, in shell 3/4 lb. 12 - 15
Oysters, in shell 2 to 2-1/2 lbs. 15 - 20
Scallops:
- Bay, shucked
- Sea, shucked
3/4 lb.
3/4 lb.
12 - 15
15 - 20
Shrimp, in shell
- Medium
- Large/Jumbo
3/4 lb.
3/4 lb.
12 - 15
15 - 18
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