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EN - 16 -
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)
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
After cleaning the bowels and scales of
the fish, wash and dry it; and if
necessary, cut off the tail and head.
Note: Frozen foods, when thawed, should be cooked just like fresh foods. If they are not
cooked after being thawed they must NEVER be re-frozen.
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