By Technique: S

Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to transfer heat to, and cook, a food. It is an excellent choice for preparing delicate seafood because there is a safe distance between the food and heat source, which helps to protect against drying. And steaming, unlike poaching or boiling, keeps flavorful juices and nutrients inside the seafood, rather than letting them escape into the surrounding cooking liquid.