EN
30
PLACING THE FOODS
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
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
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
Turbot, Sole)
4-8
Until it is well
thawed
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
