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FISH AND SEAFOOD
1. The steaming times listed in the chart are for fresh, or frozen and
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.
VEGET
ABLES (CONT.)
TIPS AND HINTS (CONT.)
VARIETY WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
PEAS 1 Pound, Shelled 12-13
PEPPERS, WHOLE Up to Four Medium (Not Stuffed) 12-13
POTATOES(RED/RUTABAGA) 1 Pound - About 6 30-32
SPINACH
1
⁄2 Pound 14-16
SQUASH
Summer Yellow and Zucchini 1 Pound, Sliced 12-14
Winter Acorn/Butternut 1 Pound 22-24
TURNIPS 1 Pound, Sliced 20-22
ALL FROZEN VEGETABLES 10 Ounces 28-50
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FISH AND SEAFOOD (CONT.)
TIPS AND HINTS (CONT.)
VARIETY WEIGHT/OR APPROXIMATE
NUMBER TIME (MINUTES)
PIECES
CLAMS IN SHELL 1 Pound 10-12
CRAB
King Crab
1
⁄2 Pound, Chunks 20-22
Soft Shell 8 - 12 Pieces 8-10
LOBSTER
Tails 2-4 16-18
Split 1 - 1
1
⁄4 Pound 18-20
Whole, Live 1 - 1
1
⁄4 Pound 18-20
MUSSELS (FRESH IN SHELL) 1 Pound 14-16
OYSTERS (FRESH IN SHELL) 3 Pound 18-20
SCALLOPS
Bay (Shucked) 1 Pound 14-16
Sea (Shucked) 3 Pound 18-20
SHRIMP
Medium (In Shell) 1 Pound 10-12
Large Jumbo (In Shell) 1 Pound 16-18
FISH
Whole
1
⁄2 -
3
⁄4 Pound 10-12
Dressed
1
⁄2
-
3
⁄4
Pound 10-12
Fillets 1 Pound 10-12
Steaks
1
⁄4 Pound 16-18
FSD200.02.NA.OM1 2/10/03 11:09 AM Page 13