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-21--20-
PESO O TIEMPO
NÚMERO DE APROXIMADO
VARIEDAD PIEZAS (MINUTOS)
Almejas en su concha
Almejacomún/almejadura 1libra 15–17
Cangrejo
Cangrejo rey, 1/2 libra 23 – 25
patas/pinzas 8 – 12 piezas 13 – 15
Concha suave
Langosta 2 – 4 19 – 21
Colas 1 a 1-1/4 libras 21 – 23
Partida Entera, viva 1 a 1-1/4 libras 21 – 23
Mejillones
(frescos en su concha) 1 libra 17 – 19
Ostras
(frescos en su concha) 3 libras 21 – 23
Vieras (frescas)
de bahía (abiertas) 1 libra 17 – 19
marinas (abiertas) 1 libra 21 – 23
Camarón
Medianoconcáscara 1libra 15–17
Grande/jumboconcáscara 1libra 19–21
Pescados
Entero 1/2 to 3/4 libra 21 – 28
Aderezado 1/2 to 3/4 libra 21 – 28
Filetes 1libra 21–28
En lonchas 1 libra, 1 pulgada 23 – 28
de grosor
NOTA: los tiempos son solo referencias. Experimente ajustando los tiempos del vapor
para alcanzar los resultados que usted desee.
1. Lostiemposdecocciónalvaporenlistadosenelcuadroson
para pescados y mariscos frescos, congelados o completamente
descongelados. Antes de cocer al vapor, limpie y prepare los
pescados y mariscos frescos.
2. La mayoría de los pescados y mariscos se cuecen con mucha
rapidez. Cocínelos al vapor en pequeñas porciones o en las
cantidades que se especifican.
3. Las almejas, ostras y mejillones se pueden abrir en diferentes
momentos. Abra las conchas para revisarlos y evitar cocerlos
demás.
4. Sirva directos los pescados y mariscos cocinados al vapor o
usemantequillaomargarinacondimentadas,limónosus
salsas favoritas.
5. Ajustelostiemposparacocinaralvaporsegúnseanecesario.
PESCADOS Y MARISCOS
11


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