EN - 22 -
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)
After cleaning the bowels and
scales of the fish, wash and dry it;
and if necessary, cut the tail and
head.
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
Snail
In salty water, aluminum or plastic
container
3
Note:
Frozen meat should be cooked as fresh meat after being thawed. If the meat is not
cooked after being thawed, it should never be frozen again.
Summary of Contents for OCEACUF102W
Page 2: ......
Page 46: ......
Page 47: ......
Page 48: ...52243027 Oceanic 120 126 Quai de Bacalan CS 11584 33 067 Bordeaux CEDEX...
