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Vis en zeevruchten:
De in de tabel aangegeven gaartijden gelden voor verse, ingevroren en ontdooide zeevruchten en vis.
Reinig de verse zeevruchten en de vis en maak deze schoon voordat u deze bereidt.
Bijna alle zeevruchten en vissoorten zijn erg snel gaar. Stoom kleine porties of de aangegeven hoeveelheden.
Grote en kleine mosselen en oesters openen op verschillende tijden. Controleer de schelpen om te lang koken te
voorkomen. Nuttig in geen geval mosselen waarvan de schelp na het bereiden niet is geopend, om
mogelijke vergiftiging te vermijden.
Vislets kunt u ook in de rijststoomschaal laten garen.
Stel de overeenkomstige gaartijden in.
Vis/zeevruchten Gewicht of aantal stuks Benaderende tijd (minuten)
Grote mosselen in schelp 500 g 10–12
Krab 250 g 20–22
Kreeft
- staart
- versneden
2–4
500–600 g
16–18
18–20
Kleine mosselen
(vers in de schelp) 1 500 g 18–20
Oesters
(vers in de schelp) 500 g 20–22
Sint-Jakobsvruchten (vers) 500 g 16–18
Garnalen
- middelgroot, ongepeld
- groot/extra groot, ongepeld
500 g
500 g
10–12
16–18
Vis
- heel
- let
- steak
250–375 g
500 g
500 g, 2,5 cm dik
10–12
10–12
16–18
18


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