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Guide to Using the Freezer
Meat and Fish
Food
Wrapping
Tenderising
(days)
Storage
(months)
Thawing Time
Beef Roast
Tinfoil
2 / 3
9 / 10
Not required.
Lamb
Tinfoil
1 / 2
6
Not required.
Pork Roast
Tinfoil
1
6
Not required.
Veal Roast
Tinfoil
1
8
Not required.
Veal/Pork Chops
Each piece wrapped in cling wrap and then
in tinfoil (4 to 6 slices)
6
Not required.
Veal/Lamb Cutlets
Each piece wrapped in cling wrap and then
in tinfoil (4 to 6 slices)
6
Not required.
Minced Meat
In aluminium containers covered with cling
wrap.
Freshly
minced
2
Slowly in refrigerator.
Heart and Liver
Plastic Baggies
3
Not required.
Sausages
Cling Wrap or Tinfoil
2
As necessary.
Chicken and Turkey
Tinfoil
1 / 3
9
Very slowly in refrigerator.
Duck and Goose
Tinfoil
1 / 4
6
Very slowly in refrigerator.
Pheasant, Partrige and
Wild Duck
Tinfoil
1 / 3
9
Very slowly in refrigerator.
Hare and Rabbit
Tinfoil
3 / 4
6
Very slowly in refrigerator.
Venison
Tinfoil or Cling Wrap
5 / 6
9
Very slowly in refrigerator.
Large Fish
Tinfoil or Cling Wrap
4 / 6
Very slowly in refrigerator.
Small Fish
Plastic Baggies
2 / 3
Not required.
Crustaceans
Plastic Baggies
3 / 6
Not required.
Shellfish
Store in salted water in aluminium
containers or plastic containers.
3
Very slowly in refrigerator.
Boiled Fish
Tinfoil or Cling Wrap
12
In hot water.
Fried Fish
Plastic Baggies
4 / 6
Directly in pan.