There is no better way to cook tender, flaky fish and succulent shellfish than by using the cooking methods of steaming and poaching. These simple, straightforward techniques use moisture to gently cook seafood to perfection, and can be used to prepare almost every type of fish and shellfish.
Both methods produce excellent results, but differ in pan choice, amount of liquid and versatility. When poaching, the food is completely submerged in a liquid, whereas steaming uses a small amount of liquid to create a flavorful fog to cook the food. But there are a few other subtle differences to consider – read on for our tips about both methods that will ensure your success when cooking seafood at home.
Steaming Seafood
Steam is actually hotter than boiling water, so it cooks food very quickly and evenly for a healthy meal in no time. And since seafood has little fat, steaming keeps your food flavorful and tender. The higher temperature of steam also makes it ideal for cooking bivalves such as clams or mussels, as it forces the shells to burst open.
An enameled cast iron Dutch Oven or a deep Stockpot is an ideal vessel for steaming at home. For fish, shrimp or scallops, simply place a rack or vegetable steamer into the bottom of the pot to keep it elevated. Add a small amount of liquid to the pot and then bring it to a simmer. Cover with the tight-fitting lid and steam until the food is just cooked through – fish filets are ready when they are firm, opaque, easily flake and reach an internal temperature of 140°F. For shellfish like clams and mussels, wait until most of the shells have opened (and discard any that do not open). And for anything with hard outer shells, like lobster or crab, the tender meat is protected by the shell so it’s best to use a timer to know when they are steamed to perfection.
“The Le Creuset Fish Baker takes the mystery out of preparing delicious, moist fish at home.”
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For steaming fish filets or whole fish at home, our stoneware Fish Baker is an elegant option that goes straight from the oven to the table. The decorative lid locks in moisture and heat from the top for uniform cooking. The shallow ridges along the bottom of the dish keep the fish elevated and out of any accumulated moisture for even heat circulation and browning.
Steaming is also a great choice when you’d like to cook other foods at the same time as the main protein. Vegetables such as green beans, sliced potatoes, asparagus and winter squash can all be placed alongside the seafood to cook, no matter the method or pot used.
Poaching Seafood
Poaching is a gentle way of cooking food in liquid over a simmering, low heat. And while all seafood can technically be poached, this method is best suited for fish filets as well as delicate shellfish like shrimp and scallops. The chosen cooking liquid is best simmered in a tall, deep Stockpot or a wide, shallow pan (like our Signature Stainless Steel Rondeau), and infusing the liquid with herbs, citrus or aromatics adds even more flavor to the final dish. It is a simple process, but you must take care to keep the water from getting too hot or boiling which can break up the fish or lead to tough, overcooked meat. As in steaming, the filets are ready when they are firm, opaque and reach an internal temperature of 140°F.
Poaching in water or a low-fat liquid like broth is a heart-healthy way of preparing a meal. However, poaching can also be done in oil or butter. When fish is poached this way, it results in a silky, luxurious texture and rich flavor. This works best on seafood with a firmer texture such as salmon or tuna steaks and is a decadent option for dinner parties and special occasions.
Steaming and Poaching Tips
- Choose the right liquid – Whether you’re steaming or poaching, the liquid you choose can either help impart flavor to the final dish or provide a neutral canvas. Choose stock, wine, beer or butter for subtle seasoning while cooking. Or stick to water if you want to preserve the natural briny flavor of the sea.
- Add extra seasoning – Citrus, herbs, dried spices and aromatics provide endless flavoring possibilities. If you are steaming, seasonings can be rubbed directly onto the fish for a more intense taste, but when poaching they go into the liquid for a subtle, diffused flavor.
- Choose the right cooking vessel – Tall, deep Stockpots or wide, shallow pans work best for poaching delicate fish filets. Steaming requires something with a lid, like our iconic Dutch Oven, that can go into the oven or burble on the stovetop. And a large Stockpot is needed when steaming larger batches of things like crab legs, oyster clusters and lobster, or when making a seafood boil or clam bake.
