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EN / 20
Meat and Fish Preparation
Longest stor-
age time
(month)
Fish and sea-
food
Freshwater fish (Trout,
Carp, Crane, Catfish)
After thoroughly cleaning the inside and scales, it
should be washed and dried, and the tail and head parts
should be cut when necessary.
2
Lean fish (Sea bass, Tur-
bot, Sole)
4-6
Fatty fish (Bonito, Mack-
erel, Bluefish, Red Mullet,
Anchovy)
2-4
Shellfish Cleaned and in bags 4-6
Caviar In its packaging, in an aluminium or plastic container 2-3
"The storage times specified in the table
are based on the storage temperature of
-18°C. "
Fruits and Vegetables Preparation
Longest
storage
time
(month)
String bean and Pole bean
By shock boiling for 3 minutes after washing and cutting into small
pieces
10-13
Green pea By shock boiling for 2 minutes after shelling and washing 10-12
Cabbage By shock boiling for 1-2 minute(s) after cleaning 6-8
Carrot
By shock boiling for 3-4 minutes after cleaning and cutting into
slices
12
Pepper
By boiling for 2-3 minutes after cutting the stem, dividing into two
and separating the seeds
8-10
Spinach By shock boiling for 2 minutes after washing and cleaning 6-9
Leek By shock boiling for 5 minutes after chopping 6-8
Cauliflower
By shock boiling in a little lemon water for 3-5 minutes after separ-
ating the leaves, cutting the core into pieces
10-12
Eggplant
By shock boiling for 4 minutes after washing and cutting into 2cm
pieces
10-12
Squash
By shock boiling for 2-3 minutes after washing and cutting into
2cm pieces
8-10
Mushroom By lightly sauteing in oil and squeezing lemon on it 2-3
Corn By cleaning and packing in cob or granular 12
Apple and Pear By shock boiling for 2-3 minutes after peeling and slicing 8-10
Apricot and Peach Divide in half and extract the seeds 4-6
Strawberry and Raspberry By washing and shelling 8-12
Baked fruit By adding 10% sugar in the container 12
Plum, Cherry, Sour Cherry By washing and shelling the stalks 8-12
"The storage times specified in the table
are based on the storage temperature of
-18°C. "
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