As is known, vitamins, nutrients, and flavors are better preserved when steaming than with conventional cooking. Only the vitamin C content of food after cooking is 50% higher than usual. Steam cooking also offers clear advantages when cooking fish and seafood.

The look

Most fish have an annoying habit of easily disintegrating. This is especially true for tender fillets without a skin side. Many a hobby cook is almost desperate when he tries to turn tender fish in the pan.

This is not a problem in the steam cooker. The steam flows around the food from all sides, nothing has to be rotated or turned and nothing can disintegrate.

In addition, fish and seafood are cooked gently in the steam cooker, no fat changes the fine taste and no water, such as when steaming, dilutes it.

Steam fish and seafood

For steaming in fish, as well as in marine animals, steam cooking offers additives in the water. The steam then transports the flavors to the food. You can also flavor the cooking water with:

• White wine
• lemon
• Fish stock
• clear vegetable soup
• various herbs (e.g. dill, thyme, lemongrass, etc.)
• and many more.

Info: Fish and seafood are normally cooked in a steaming insert that has holes.

In the steamer can both whole fish, as well as fish fillets, are steamed. Whole fish need a longer cooking time:

• Cooking time for small fish fillets: 3-5 minutes
• Cooking time for larger fish fillets: 5-8 minutes
• Cooking time for whole fish: 10-25 minutes (depending on the size of the fish)
• Cooking time of shrimps: 4-5 minutes

Tip: The fish is cooked when it is still slightly glassy in the middle, can be easily divided, and tastes juicy (not too dry and not too tough).

Our recipe recommendations:

Steam Cooking: Ten Good Reasons
How to Cooking Sous Vide with the Steamer

Healthy and tasty

Steam-cooked fish remains juicy and tender, it neither becomes dry nor tough - however, you shouldn't steam tender fish too long in a steam cooker - less is often more here.

In principle, all fresh and saltwater fish are suitable for the steam cooker - but especially recommended are pikeperch, sea bream, salmon, trout, and pike.

When it comes to seafood, ready-to-cook shrimps, lobsters and scallops are particularly suitable for steaming.

Squid rings and small pulp do not become tough or rubbery and keep their delicate bite. The valuable ingredients and trace elements are largely preserved.

Steam cooking is the cooking method of choice for fish and seafood.