Microwaving
Guidelines for Fish and Seafood
By Renee Shelton
If choosing a microwave to cook fish,
microwave until fish flakes easily (generally speaking, as a few
fish do not flake) but do not overcook fish. Center may be very
slightly translucent but will continue to cook as it stands. After
standing, check doneness before serving. Do not serve undercooked
fish or seafood. Fish is done when cooked to 150°F. At midway
point in time during cooking, turn dish in microwave oven if no
revolving bottom is used.
Below is a very general table
for fish and seafood cookery. The times are only approximate;
check with your microwave manufacturer's guidelines and instructions
on how to cook fish since microwaves vary in wattage. When cooking,
cover fish. If no lid is available, use plastic wrap to cover.
A cover that is tight will steam the fish and one that is less
tight will result in less steaming.
| Item |
Heat Setting |
Time |
| Fish Fillets |
High Heat |
6 to 8 mins./lb. |
| Fish Steaks |
High Heat |
6 to 8 mins./lb. |
| Whole Fish |
High Heat |
5 to 7 mins./lb. |
| Shrimp, peeled |
High Heat |
3 to 6 mins./lb. |
| Shrimp, unpeeled |
High Heat |
6 to 10 mins./lb. |
| Clams, 6 each
(3 to 5 oz.) |
High Heat |
3 to 5 mins./lb. |
| Scallops |
High Heat |
5 to 7 mins./lb. |
Renee
Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com.
This article belongs to Renee Shelton.
Please write for permission to use this article for distribution in
company newsletters, for commercial usage or linking to other sites.
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Fishing 'Culinary Info' created by Fishing & Food Editor, Renee Shelton.
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