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21
Freshwater
sh (Salm-
on, Carp,
Crane,
Catsh)
After cleaning
the bowels
and scales of
the sh, wash
and dry it.
If necessary,
remove the tail
and head.
2
Lean sh
(Bass,
Turbot,
Flounder)
4
Fatty shes
(Tuna,
Mackerel,
Bluesh,
Anchovy)
2 - 4
Shellsh
Clean and in a
bag
4 - 6
Caviar
In its packag-
ing, or in an
aluminium or
plastic con-
tainer
2 - 3
Snails
In salty water,
or in an alumini-
um 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.
Vegetables
and Fruits
Preparation
Maximum
storage time
(months)
String
beans and
beans
Wash, cut into
small pieces
and boil in
water
10 - 13
Beans
Hull, wash and
boil in water
12
Cabbage
Clean and boil
in water
6 - 8
Carrot
Clean, cut into
slices and boil
in water
12
Pepper
Cut the stem,
cut into two
pieces, remove
the core and
boil in water
8 - 10
Spinach
Wash and boil
in water
6 - 9
Cauliower
Remove the
leaves, cut the
heart into piec-
es and leave it
in water with a
little lemon juice
for a while
10 - 12
Eggplant
Cut into pieces
of 2cm after
washing
10 - 12
Corn
Clean and
pack with its
stem or as
sweet corn
12
Apple and
pear
Peel and slice 8 - 10
Apricot and
Peach
Cut into two
pieces and re-
move the stone
4 - 6
Strawberry
and Black-
berry
Wash and hull 8 - 12
Use
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