Steaming

Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This method uses the steam from a simmering liquid to transfer heat to, and cook, a food. It is an excellent choice for preparing delicate seafood because there is a safe distance between the food and heat source, which helps to protect against drying. And steaming keeps flavorful juices and nutrients inside the seafood, rather than letting them escape into the surrounding cooking liquid.

If you do not have your own steamer cooking pot: To make your own steamer, find a deep, wide pot and fill it about two inches full of cooking liquid. Placing a few small, heatproof dishes (ramekins or tea cups) in the bottom of the pot and set a wire rack on top. Tightly cover the pot with a lid and bring the liquid to a simmer. Place the food to be steamed either directly on the rack or on a small plate on top of the rack and cover again. This method works especially well for finfish.

For shellfish, such as clams, mussels crabs and lobster, try a simpler technique. Bring an inch or less of cooking liquid to a boil in a pan with a tightly fitting lid. Add the shellfish, cover and cook until most have opened. Discard any unopened shellfish.

Boost the flavor of steamed seafood by simmering ingredients such as lemon juice, white wine, onions, shallots, spice or herbs in the cooking liquid for a few min before steaming. These ingredients will add a subtle, delicious flavor directly to the fish.

 

***Information provided by our partners at National Fisheries Institute***

 

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