EN - 23 -
Fish and Meat
Preparation
Storage
Duration
(months)
Thawing
period at room
temperature
-hours-
Beef Steak
Packed for freezing in
convenient portions
6-10
1-2
Lamb Meat
Packed for freezing in
convenient portions
6-8
1-2
Calf Roast
Packed for freezing in
convenient portions
6-10
1-2
Calf Cubes
In small pieces
6-10
1-2
Sheep Cubes
In pieces
4-8
2-3
Minced meat
In convenient portions,
packaged without being
spiced
1-3
2-3
Offal (piece)
In pieces
1-3
1-2
Sausage/Salami
Must be packed even if it
is film-coated
Until thawed
Chicken and turkey
Packed for freezing in
convenient portions
7-8
10-12
Goose / Duck
Packed for freezing in
convenient portions
4-8
10
Deer - Rabbit - Boar
Portions of 2.5 kg and
with no bones
9-12
10-12
Freshwater fish (Trout,
Carp, Northern Pike,
Cat, Fish)
It should be washed
and dried after it is well
cleaned inside and
scaled, the tail and head
parts should be cut off
where necessary.
2
Until it is well
thawed
Lean fish (Sea Bass,
Turbot, Sole)
4-8
Until it is well
thawed
Fatty fish (Bonito,
Mackerel, Blue Fish,
Anchovy)
2-4
Until it is well
thawed
Crustaceans
Cleansed and put into
bags
4-6
Until it is well
thawed
Caviar
In its package, inside an
aluminum or plastic cup
2-3
Until it is well
thawed
Snail
In salty water, inside an
aluminum or plastic cup
3
Until it is well
thawed
Note:
Frozen foods, when thawed, should be cooked just like fresh foods. If they
are not cooked after being thawed they must NEVER be re-frozen.
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