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GB - 14 -
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.
Meat and fish Preparing
Storing time
(months)
In room temperature
Defrost time
-hour-
Steak Wrapping in a foil 6-10 1-2
Lamb meat Wrapping in a foil 6-8 1-2
Veal roast Wrapping in a foil 6-10 1-2
Veal cubes In small pieces 6-10 1-2
Lamb cubes In pieces 4-8 2-3
Minced meat In packages without using spices 1-3 2-3
Giblets (pieces) In pieces 1-3 1-2
Bologna
sausage/salami
Should be packaged even if it has
membrane
Until it is defrosted
Chicken and turkey Wrapping in a foil 7-8 10-12
Goose and Duck Wrapping in a foil 4-8 10
Deer, Rabbit, Wild
Boar
In 2.5 kg portions and as fillets 9-12 10-12
Freshwater fishes
(Salmon, Carp,
Crane, Siluroidea)
2
Until it is thawed
completely
Lean fish; bass,
turbot, flounder
4-8
Until it is thawed
completely
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2-4
Until it is thawed
completely
Shellfish Cleaned and in bags 4-6
Until it is thawed
completely
Caviar
In its package, aluminum or
plastic container
2-3
Until it is thawed
completely
Snail
In salty water, aluminum or plastic
container
3
Until it is thawed
completely
After cleaning the bowels and
scales of the fish, wash and dry it;
and if necessary, cut the tail and
head.