EN-25
EN
Meat and fish
Preparation
Maximum storage time
(months)
Freshwater fish
(Salmon, Carp,
Crane, Catfish)
After cleaning the bowels and scales of the
fish, wash and dry it. If necessary, remove the
tail and head.
2
Lean fish (Bass,
Turbot, Flounder)
4
Fatty fishes (Tuna,
Mackerel, Bluefish,
Anchovy)
2 - 4
Shellfish
Clean and in a bag
4 - 6
Caviar
In its packaging, or in an aluminium or plastic
container
2 - 3
Snails
In salty water, or in an aluminium 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
Cauliflower
Remove the leaves, cut the heart into pieces
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 remove the stone
4 - 6
Strawberry and
Blackberry
Wash and hull
8 - 12
Cooked fruits
Add 10 % of sugar to the container
12
Plum, cherry,
sourberry
Wash and hull the stems
8 - 12
Summary of Contents for 5901138701898
Page 132: ......
