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Steaming fish is one of those things that sounds simple until you actually try it. You buy a beautiful whole sea bass or a thick salmon fillet, and suddenly you’re staring at your pot wondering how on earth this is going to work. The lid won’t close. The fish hangs over the edge. Or worse, it fits but the steam never seems to circulate right and you end up with dry, unevenly cooked fish.
I’ve been there more times than I’d like to admit. After testing seven different steamers over the past several months — from dedicated oval fish pans to countertop electric units to simple folding baskets — I’ve got a clear picture of what actually works and what doesn’t. The truth is, the best steamer for fish depends on whether you’re cooking whole fish or fillets, how much counter space you have, and whether you already own a good pot. But if I had to pick just one for the most common scenario — cooking a whole fish — it’s the Eglaf 8Qt oval steamer without hesitation.
Here’s the honest breakdown of every option I tested, ranked from the most useful to the most niche.
At a Glance: My Top Picks for Steaming Fish
The 3 Types of Steamers for Fish (And Why It Matters)
Before getting into specific products, it helps to understand the three main categories. I’ve owned and used examples of each, and they serve very different purposes. Picking the wrong type is the most common mistake I see people make.
Dedicated Fish Pans (The Oval Solution)
These are purpose-built for one job: steaming a whole fish. The oval shape is the key feature — it matches the natural shape of a fish, so you don’t have to curl the tail or cut the head off to make it fit. Most come with a rack, a ceramic plate, and sometimes a clip for lifting the plate out. If you cook whole fish regularly, this is the category you should focus on. The Eglaf and JBESUHI both fall here.
Electric Countertop Steamers (The Set-and-Forget Option)
These plug into the wall, have timers and presets, and let you walk away while dinner cooks. They’re brilliant for convenience — I use mine for rice, vegetables, and fish fillets all the time. But here’s the hard truth: almost none of them can fit a whole fish. The steaming trays are round and shallow. The Cuisinart STM-1000 is the best in this category, but it’s for fillets, not for a 2-pound sea bass.
Steamer Baskets and Inserts (The Budget Hack)
These are simple metal or silicone baskets that sit inside a pot you already own. They’re cheap, they store easily, and they work fine for fillets and vegetables. But they’re round, they’re small, and they’ll never hold a whole fish. The Martha Stewart and Goodful baskets are good examples. The Caraway is a premium version of the same idea. These are best if you already have a good pot and you’re only cooking fillets.
The Best Steamer for Fish: Dedicated Pans for Whole Fish
If you’re serious about cooking whole fish at home, a dedicated oval pan is the answer. I spent weeks testing these against each other, cooking everything from trout to small snapper to see which one handled the real-world challenges best.
1. Eglaf 8Qt Stainless Steel Fish Steamer
Specs: 304 stainless steel | 8Qt capacity | 15.2 x 11 x 4.5 inches | Oval shape | Gas stove safe, dishwasher safe | Stainless steel oven safe to 500°F, glass lid to 350°F
The Eglaf is the steamer I reach for when I want to cook a whole fish and not think twice about it. The 15.2-inch length gives you enough room for a 2 to 3-pound fish without bending the tail. I cooked a whole trout in it on my first try, and the lid closed completely — which sounds trivial until you’ve fought with a round pot lid that won’t sit flat because the fish is too long.
The real standout feature here is the ceramic plate and the chuck clip. That combination is what separates this from a generic oval pot. You place the fish on the ceramic plate, set it on the rack, and after steaming you use the chuck to lift the whole plate out. No sliding a spatula under a delicate fillet that’s threatening to fall apart. No transferring a hot, slippery fish from one dish to another. You lift the plate, set it on the table, and you’re done. That detail saved me from a disaster the second time I used it — the fish was perfectly cooked and I was able to serve it whole without any breakage.
The 304 stainless steel construction feels solid. Heat distribution is even — I didn’t notice any hot spots on the bottom. And cleanup is straightforward: everything except the glass lid goes in the dishwasher, and the lid wipes clean with a sponge.
It’s not perfect. The handles get noticeably hot during longer steaming sessions, so I always use a towel or mitt to move it. And the glass lid, while useful for checking progress, does collect condensation that drips down the sides when you lift it. Neither issue is a dealbreaker, but they’re worth knowing about.
Best for: Anyone who cooks whole fish at least once a month and wants a purpose-built tool that makes the process easier.
2. JBESUHI Stainless Steel Oval Fish Steamer
Specs: Stainless steel | Oval shape | Includes rack and ceramic pan | Compatible with gas, electric, halogen, and induction stoves
The JBESUHI is the budget-friendly alternative to the Eglaf, and for the most part it holds its own. The oval shape is generous enough for a whole fish, and the thick stainless steel body heats evenly. I tested it with a whole snapper, and the results were good — the fish came out moist, the skin didn’t stick to the rack, and cleanup was easy.
The big selling point here is induction compatibility. Not all fish steamers work on induction cooktops, so if you’ve made the switch to induction, this is a rare find. The Eglaf doesn’t advertise induction compatibility, which puts the JBESUHI in a unique position for a specific audience.
That said, I have to be honest about the biggest concern: this is a relatively new product with very little real-world track record. I’ve only had it for a few months, so I can’t speak to long-term durability. The build quality feels decent — the steel is thick enough, the welds look clean — but I’d feel more confident recommending it after a year of regular use.
One thing I noticed: the ceramic plate included with the JBESUHI is slightly thinner than the one that comes with the Eglaf. It still works fine, but it doesn’t feel as substantial. And the chuck clip for lifting the plate is functional but a bit fiddly — it took me a couple tries to get it to grip securely.
Best for: Induction cooktop owners who want a dedicated fish steamer at a lower price point. Be aware you’re getting a less proven product.
The Best Electric Steamers (Convenience for Fillets and Veggies)
Electric steamers serve a different purpose. They’re not for whole fish — I want to be very clear about that — but for fillets, vegetables, rice, and grains, they offer a level of convenience that stovetop setups can’t match.
3. Cuisinart Cookfresh Digital Glass Food Steamer (STM-1000)
Specs: 5-liter capacity | 13.74 x 13.23 x 9.37 inches | Glass and stainless steel | 5 presets (Vegetables, Poultry, Grains, Seafood, Manual) | Delay Start up to 12 hours | Keep Warm function | 3-year warranty
The Cuisinart STM-1000 is the most well-rounded electric steamer I’ve used, and it’s been a staple in my kitchen for months. The thing that sets it apart from cheaper electric steamers is the top-down steam delivery. Most budget electrics boil water at the bottom and hope the steam rises evenly through stacked trays. The Cuisinart pushes steam down from the top, which means it hits the food more directly and doesn’t condense on the lid before dripping back down. The result is more consistent cooking, especially for fish fillets.
I’ve used the Seafood preset countless times for salmon fillets, cod, and tilapia. The fish comes out tender and flaky, never dry. One trick I figured out early on: place the fillet on a small piece of parchment paper on the tray. It makes cleanup even easier and prevents any sticking.
The Delay Start feature is genuinely useful for meal prep. I can load the steamer in the morning, set it to start cooking at 5 PM, and come home to perfectly steamed fish and vegetables. The Keep Warm function holds everything at serving temperature for up to 30 minutes without overcooking.
Now for the limitation that matters: this cannot fit a whole fish. The steaming tray is round and measures about 9 inches across. A standard 2-pound sea bass is around 12 to 14 inches long — it simply won’t fit. If whole fish is your goal, look at the Eglaf or JBESUHI instead. But if you’re cooking fillets, this is the best option on the list.
Cleanup is straightforward. The glass bowl and lid go in the dishwasher. The stainless steel steaming tray needs a quick hand wash to prevent water spots, but nothing sticks to it.
Best for: Home cooks who want a set-and-forget solution for fish fillets, vegetables, and grains. Not suitable for whole fish.
The Best Steamer Baskets and Inserts (Budget and Versatility)
Sometimes you don’t need a dedicated appliance or a specialized pan. You just need something simple that turns a pot you already own into a steamer. These baskets are the most affordable option, and for fillets and vegetables, they work perfectly well.
4. Martha Stewart Richburn Telescopic Folding Steamer Insert
Specs: 10.6-inch diameter | Stainless steel | Telescopic folding design | Nylon handle | Silicone feet | Dishwasher safe
The Martha Stewart folding steamer is the kind of kitchen tool that quietly earns its place. It’s not flashy, but every time I use it I’m glad I have it. The telescopic design collapses flat for storage — it takes up almost no space in a drawer — and expands to fit inside most standard pots.
What impressed me most is the silicone feet. They do two things: they prevent the basket from scratching non-stick pans, and they keep the basket stable so it doesn’t tip when you lower it in. I’ve used cheaper steamer baskets that wobble and spill food into the water. This one stays put.
The extendable nylon handle makes lifting the basket out safe and easy. The handle locks into place and stays cool to the touch. It’s a small detail, but it matters when you’re lifting a basket full of hot food out of boiling water.
For fish fillets, it works well. I’ve steamed salmon, cod, and trout fillets in it with good results. The perforations are spaced well enough to allow steam circulation without letting small pieces fall through. I will say that the 10.6-inch diameter means you can fit one large fillet or two small ones — it’s not designed for volume cooking.
The limitation, as with all round baskets, is that it cannot hold a whole fish. The shape and size make that impossible.
Best for: Budget-conscious cooks who want a versatile, space-saving steamer basket for fillets and vegetables. Fits most standard pots.
5. Goodful All-In-One Pan Steamer Basket
Specs: 9.8-inch diameter x 1.8-inch height | Stainless steel | Full handle | Fits 11 to 12-inch pans | Dishwasher safe
The Goodful basket is designed specifically to work with the brand’s All-In-One pan, and if you own that pan, it’s a natural fit. The 9.8-inch diameter sits perfectly inside the 11-inch pan, and the full handle across the top makes lifting it out comfortable and secure.
I tested this basket in a few different pans — not just the Goodful one — and it fit well in most 11 and 12-inch pots. The stainless steel construction is solid, and the perforations are large enough for good steam flow but small enough that vegetables and small fish pieces stay put.
The full handle design is the standout feature here. Unlike the folding handle on the Martha Stewart, which is fine but requires a bit of maneuvering, the Goodful handle runs across the entire diameter. It feels more stable when lifting, especially with a loaded basket. I never once worried about it tipping or spilling.
The downsides: It’s slightly smaller than the Martha Stewart (9.8 inches vs 10.6 inches), so you get a bit less capacity. And it doesn’t fold flat, so it takes up more storage space. The lack of silicone feet also means it can scratch non-stick pans if you’re not careful.
Like all round baskets, it’s not suitable for whole fish. For fillets, it works just fine.
Best for: Owners of the Goodful All-In-One pan, or anyone who prefers a full handle design and doesn’t need folding storage.
6. Caraway Steamer (Small)
Specs: Stainless steel | Brushed finish | Small size | Fits Caraway Sauce Pan and Dutch Oven | Non-toxic materials (PTFE, PFOA, PFAS, lead, cadmium free)
The Caraway steamer is the most expensive basket on this list, and I struggled with where to place it in the rankings. On build quality alone, it’s excellent. The brushed stainless steel looks beautiful, the handles are ergonomic, and the non-toxic material claims are legit — Caraway is transparent about what they don’t use in their coatings.
But here’s the issue: it’s a small steamer basket designed to fit inside Caraway’s specific sauce pan. It’s not a universal tool. If you don’t own Caraway cookware, this basket won’t fit most of your pots. The small size means you can steam maybe one salmon fillet at a time, or a handful of vegetables. For the price, that’s a tough sell.
I tested it inside a Caraway sauce pan, and it fits perfectly — no complaints there. The steam circulation was good, the food didn’t stick, and cleanup was easy. The brushed finish resists fingerprints better than shiny stainless steel.
But for steaming fish specifically, the small size is a real limitation. You’re not cooking for a family with this. It’s for a single fillet or a light side dish. And the price is several times what you’d pay for the Martha Stewart, which does essentially the same job in any pot.
If you’re already invested in the Caraway ecosystem and you love the aesthetics, you’ll enjoy this steamer. For everyone else, it’s hard to justify.
Best for: Caraway cookware owners who want a matching steamer basket and don’t mind paying a premium for design and non-toxic materials.
7. Uqezagpa 304 Stainless Steel Fish Steaming Tray
Specs: 304 stainless steel | 10-inch oval shape | Double handles | Dishwasher safe | Serving tray compatible
The Uqezagpa isn’t a steamer — it’s a steaming tray. This distinction matters because it only works if you already own a pot that’s large enough to hold it. It’s an accessory, not a standalone solution.
With that understanding in place, it’s a well-made accessory. The 304 stainless steel is food-safe and durable. The double handles make it easy to lift in and out of a pot, and the oval shape is nice for presenting the fish directly at the table. I used it inside a large stockpot with a steaming rack at the bottom, and it worked well for a whole trout.
The 10-inch length is the limiting factor. It’s shorter than the Eglaf’s 15.2 inches, so you can only fit smaller fish. A 1.5-pound trout fits fine. A 2.5-pound sea bass won’t. It also has no rim or raised edges to speak of, so juices can run off if you’re not careful when lifting it out.
Where this tray shines is as a serving piece. The brushed stainless steel looks clean and modern, and it goes straight from the pot to the table without needing to transfer the fish to another dish. That’s a nice touch if you care about presentation.
But as a solution for steaming fish, it’s incomplete on its own. You need a pot, a lid, and a way to elevate it above the water. If you already have those things, this tray is a nice upgrade. If you’re starting from scratch, buy a proper steamer instead.
Best for: Cooks who already own a large pot and want a dedicated tray for steaming and serving smaller fish. Not a standalone solution.
Which Stealer Should You Buy?
After all the testing, here’s the short version of what I’d tell a friend who asked for a recommendation.
| You want to… | Buy this… | Why |
|---|---|---|
| Steam a whole fish | Eglaf 8Qt | Best size, includes ceramic plate and chuck clip, proven design. |
| Steam a whole fish on induction | JBESUHI | Induction compatible, lower price, but less proven. |
| Steam fillets plus veggies and rice | Cuisinart STM-1000 | Set-and-forget convenience, top-down steam, delay start. |
| Use your existing pans | Martha Stewart | Universal fit, folds flat, silicone feet protect pans. |
| Want something pretty for the table | Uqezagpa tray | Great for serving, but needs a pot and rack to work. |
Two things I want to emphasize. First, don’t buy an electric steamer or a round basket if you plan to cook whole fish. They simply won’t fit. The Eglaf is the right tool for that job, and using the right tool makes a noticeable difference in how the fish turns out and how easy the process feels.
Second, if you’re only cooking fillets, you don’t need to spend much. The Martha Stewart basket costs a fraction of what the Cuisinart costs and does the job well if you already have a pot with a lid. Go electric only if you value the convenience of timers, presets, and the ability to walk away.
Frequently Asked Questions
Can I steam fish in a bamboo steamer?
Yes, bamboo steamers work well for fish, especially in a wok setup. They’re traditional, inexpensive, and they add a subtle aromatic quality. The main downsides are that they’re round (so whole fish often don’t fit), they absorb odors over time, and they require more careful cleaning and drying to prevent mold.
How do I keep fish from sticking to the steamer basket?
Line the basket with a thin layer of parchment paper, cabbage leaves, or banana leaves. Poke a few holes in the paper to let steam through. This prevents sticking and makes cleanup much easier — the fish slides right off without tearing.
How long does it take to steam a whole fish?
For a 1 to 2-pound whole fish, expect 8 to 12 minutes once the water is at a rolling boil. The general rule is about 10 minutes per inch of thickness at the thickest part of the fish. The fish is done when the flesh flakes easily with a fork and the eyes turn white and opaque.
Is stainless steel safe for steaming fish?
Yes, 304 stainless steel is food-safe and non-reactive. It won’t leach chemicals into your food, and it doesn’t impart any metallic taste to the fish. Avoid aluminum or uncoated copper for steaming, as those can react with acidic ingredients like lemon juice that are commonly used with fish.
Can I steam frozen fish fillets?
Yes, but you’ll need to add a few extra minutes to the cooking time. Place frozen fillets in a single layer on the steamer tray and cook them straight from frozen. The texture won’t be quite as delicate as fresh, but steaming is one of the better methods for cooking frozen fish without drying it out.
