EN - 13 -
Meat and fish
Preparation
Maximum storage time
(months)
Steak
Wrap in foil
6 - 8
Lamb meat
Wrap in foil
6 - 8
Veal roast
Wrap in foil
6 - 8
Veal cubes
In small pieces
6 - 8
Lamb cubes
In pieces
4 - 8
Minced meat
In packaging without using spices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna sausage/salami
Should be kept packaged even if it has a membrane
Chicken and turkey
Wrap in foil
4 - 6
Goose and duck
Wrap in foil
4 - 6
Deer, rabbit, wild boar
In 2.5 kg portions or as fillets
6 - 8
Freshwater fish
(Salmon, Carp, Crane,
Catfish)
After cleaning the bowels and scales of the fish,
wash and dry it. If necessary, remove the tail and
head.
2
Lean fish (Bass, Turbot,
Flounder)
4
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
2 - 4
Shellfish
Clean and in a bag
4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails
In salty water, or in an aluminium or plastic container
3
NOTE
:
Thawed frozen meat should be cooked as fresh meat. If the meat is not cooked after defrosting, it must
not be re-frozen.
