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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, Turbot,
Sole)
4-6
Fatty fish (Bonito, Mackerel,
Bluefish, Red Mullet, An-
chovy)
2-4
Shellfish
Cleaned and in bags
4-6
Caviar
In its packaging, in an aluminium or plastic container
2-3
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 separat-
ing 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
