STEAMING & ROASTING

STEAMING:
Place seafood above simmering water to cook – best for delicate seafood
species/portions
1. Use a Chinese bamboo steamer basket, wire basket or vegetable steamer
2. Bring about 1-inch of water/seasoned liquid to a boil
3. Turn off heat; place steamer in pan
4. Place seafood inside the steamer
a. Line the steamer with lettuce, onions, herbs or citrus (without
covering all of the holes) to keep seafood from sticking
5. Return liquid to a boil
6. Cover loosely
7. Cook just until opaque throughout

ROASTING:
Oven technique best for thicker seafood portions
1. Preheat oven to 400ºF
2. Spray-coat or foil-line a baking sheet
3. Place seafood on baking sheet
4. Brush with oil and season
5. No need to flip
6. Cook just until opaque throughout