Copyright © 2020, Fast ČR, a. s.
Revision 08/2021
EN - 13
Meat and fish
Preparation
Maximum Storing time
(month)
Steak
Wrapping in a foil
6–8
Lamb meat
Wrapping in a foil
6–8
Veal roast
Wrapping in a foil
6–8
Veal cubes
In small pieces
6–8
Lamb cubes
In pieces
4–8
Minced meat
In packages without using spices
1–3
Giblets (pieces)
In pieces
1–3
Bologna sausage/salami
Should be packaged even if it has
membrane
Chicken and turkey
Wrapping in a foil
4–6
Goose and Duck
Wrapping in a foil
4–6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as fillets
6–8
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and scales
of the fish, wash and dry it; and if
necessary, cut 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
Snail
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 should never be frozen again.
