Which of the following cooking methods is most suitable for delicate seafood?

Steaming is the most suitable cooking method for delicate seafood due to its gentle cooking process, which allows the seafood to cook evenly without drying out or becoming overly tough. This method uses steam to transfer heat to the food, which helps to retain moisture and preserve the seafood's natural flavors and texture.

Delicate seafood like fish and shellfish benefits from steaming as it minimizes the risk of overcooking. The gentle heat from the steam ensures that the seafood cooks thoroughly while maintaining its tenderness. This method also preserves nutrients that might otherwise be lost in methods that utilize higher temperatures or longer cooking times.

In contrast, roasting and baking involve dry heat, which can be too intense for delicate seafood and often results in a drier texture. Boiling, while effective for some items, can lead to loss of flavor and nutrients as the seafood is submerged in water, which can leach away delicate flavors. Therefore, steaming stands out as the ideal method for cooking delicate seafood, allowing it to remain moist, flavorful, and tender.