EN - 34 -
Note:
Frozen meat should be cooked as fresh meat after being thawed.
If the meat is not cooked after being thawed, it should never be frozen again.
Meat and fish
Preparation
Maxim um
Storing tim e
(m onth)
Steak
Wrapping in a foil
6 - 8
Lam b m eat
Wrapping in a foil
6 - 8
Veal roast
Wrapping in a foil
6 - 8
Veal cubes
In s m all pieces
6 - 8
Lam b cubes
In pieces
4 - 8
Minced m eat
In packages without us ing s pices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna
sausage/salam i
Should be packaged even if it has
m em brane
Chicken and turkey
Wrapping in a foil
4 - 6
Goose and Duck
Wrapping in a foil
4 - 6
Deer, Rabbit, W ild Boar
In 2.5 kg portions and as fillets
6 - 8
Fresshw ater fishes
(Salm on, Carp, Crane,
Siluroidea)
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, alum inium or plas tic
container
2 - 3
Snails
In s alty water, alum inum or plas tic
container
3
After cleaning the bowels and s cales of
the fis h, was h and dry it; and if
neces s ary, cut off the tail and head.
