EN
45
Meat and fish
Preparation
Maximum
Storing time (month)
Fresshwater fishes
(Salmon, Carp, Crane,
Siluroidea)
After cleaning the bowels and scales
of the fish, wash and dry it; and if
necessary, cut off the tail and head.
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, aluminium or plastic
container
2-3
Snails
In salty water, aluminum or plastic
container
3
Note:
Frozen meat should be cooked as fresh meat after being thawed. If the meat is not
cooked after being thawed, it must not be re-frozen.
Vegetables and Fruits
Preparation
Maximum
Storing time
(months)
String beans and beans
Wash and cut into small pieces and boil in
water
10 - 13
Beans
Hull and wash and boil in water
12
Cabbage
Cleaned and boil in water
6 - 8
Carrot
Clean and cut to slices and boil in water
12
Pepper
Cut the stem, cut into two pieces, remove the
core and boil in water
8 - 10
Spinach
Washed and boil in water
6 - 9
Cauliflower
Take the leaves apart, cut the heart into
pieces, and leave it in water with a little
lemon juice for a while
10 - 12
Eggplant
Cut to pieces of 2cm after washing
10 - 12
Corn
Clean and pack with its stem or as sweet
corn
12
Summary of Contents for KFRC 18162 NF IX
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